Freekeh Tabbouleh with Parsley

Freekeh Tabbouleh with Parsley

Nutty cracked freekeh stands in for bulgur in this herb-packed, lemony tabbouleh.

Total 1 hr 15 min Makes 6 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This grain salad leans on toasted freekeh for a chewy, smoky base, then piles on finely chopped parsley, mint, tomato, and scallion with a bright lemon-olive oil dressing. It works as a side for grilled meats or a light lunch on its own, and keeps well in the fridge for a few days.

Ingredients

  • 1 cup cracked freekeh, rinsed
  • 2 cups water
  • 1/2 teaspoon salt, for cooking freekeh
  • 2 cups flat-leaf parsley, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 3 scallions, thinly sliced
  • 2 ripe tomatoes, finely diced
  • 1 English cucumber, finely diced
  • 1/3 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground allspice

Method

  1. Combine the rinsed freekeh, water, and 1/2 teaspoon salt in a 6-quart saucepan and bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the freekeh is tender and the water is absorbed.

  3. Fluff the cooked freekeh with a fork, spread it on a baking sheet, and let it cool to room temperature.

  4. While the freekeh cools, finely chop the parsley, mint, and scallions, and dice the tomatoes and cucumber.

  5. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, pepper, and allspice.

  6. In a large bowl, combine the cooled freekeh, parsley, mint, scallions, tomatoes, and cucumber.

  7. Pour the lemon dressing over the salad and toss well to coat evenly.

  8. Cover and chill at least 30 minutes before serving to let the flavors meld, tasting and adjusting salt and lemon juice as needed.

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    Freekeh Tabbouleh with Parsley

    This grain salad leans on toasted freekeh for a chewy, smoky base, then piles on finely chopped parsley, mint, tomato, and scallion with a bright lemon-olive oil dressing. It works as a side for grilled meats or a light lunch on its own, and keeps well in the fridge for a few days.

    1 hr 15 min 6 servings 210 cal

    Ingredients

    • 1 cup cracked freekeh, rinsed
    • 2 cups water
    • 1/2 teaspoon salt, for cooking freekeh
    • 2 cups flat-leaf parsley, finely chopped
    • 1/2 cup fresh mint leaves, finely chopped
    • 3 scallions, thinly sliced
    • 2 ripe tomatoes, finely diced
    • 1 English cucumber, finely diced
    • 1/3 cup fresh lemon juice
    • 1/3 cup extra-virgin olive oil
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon ground allspice

    Method

    1. 1

      Combine the rinsed freekeh, water, and 1/2 teaspoon salt in a 6-quart saucepan and bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the freekeh is tender and the water is absorbed.

    3. 3

      Fluff the cooked freekeh with a fork, spread it on a baking sheet, and let it cool to room temperature.

    4. 4

      While the freekeh cools, finely chop the parsley, mint, and scallions, and dice the tomatoes and cucumber.

    5. 5

      In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, pepper, and allspice.

    6. 6

      In a large bowl, combine the cooled freekeh, parsley, mint, scallions, tomatoes, and cucumber.

    7. 7

      Pour the lemon dressing over the salad and toss well to coat evenly.

    8. 8

      Cover and chill at least 30 minutes before serving to let the flavors meld, tasting and adjusting salt and lemon juice as needed.