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Freekeh tabouli recipe

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Freekeh tabouli recipe
A tabouli recipe made with high-fiber and high-protein freekeh, parsley, basil and mint. Perfect for vegetarians, vegans or just a heart-healthy summer lunch. Freekeh is an increasingly popular ancient grain. I like a smooth and herbal tabouli, but if you'd like to fill it out a bit, add some canned chickpeas and sliced cucumber, and top it all off with some sliced black olives. Pair this tabouli with hummus and lightly warmed pita for a light and healthy lunch.

See also: What is freekeh?

Ingredients:

  • 1 cup freekeh
  • 2 1/2 cups water
  • 1/4 cup quality olive oil
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped fine
  • 2 tbsp fresh mint, chopped fine
  • 1/4 cup basil, chopped chopped fine
  • 3 green onions, chopped small
  • about 16 cherry tomatoes, chopped or 3 roma tomatoes, diced
  • sea or kosher salt and black pepper, to taste

Preparation:

Prepare freekeh according to package instructions, draining well. Allow freekeh to cool slightly, then toss with olive oil and lemon juice.

Combine freekeh with chopped parsley, mint, basil and green onions until well mixed. Add tomatoes and season generously (don't skimp!) with salt and pepper.

Tabouli is always best when it has time to sit before serving, to allow the flavors to really blossom. Toss again just before serving, and you may want to take a quick taste to adjust the seasoning, if needed.

Like freekeh? Here's a few more healthy vegetarian freekeh recipes to try:

  • Lentil and freekeh salad
  • Freekeh risotto with asparagus
  • Freekeh pilaf with curried sweet potatoes
  • More tabouli recipes to try
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    6. Freekeh tabouli recipe - Whole grain middle Eastern tabbouli with ancient grain freekeh

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