Freekeh Tabbouleh

Nutty + nutricious - packed with fresh herbs

Ingredients

• 3 1/2 Tbs olive oil

• 4 garlic cloves, minced

• 1 cup cracked freekeh

• 1 cup veg stock (or water)

• 1 1/2 large or 6 small Persian cucumbers, seeded and cut into 1/4” half-moons

• 1 red onion, sliced very thin

• 2 Tbs cider vinegar

• 1 1/4 cup fresh parsley, chopped

• 3/4 cup fresh mint, chopped

• 2 Tbs lemon juice

• Salt + pepper

Spices

Choose one of the two options below:

Mediterranean Version:

• 1 1/2 tsp dried oregano 

Middle Eastern Version:

• 3/4 tsp ground allspice

• 1/2 tsp ground cinnamon

• 1 tsp sumac or zatar (for sprinkling on finished salad)

Instructions

• Combine the cucumber, onion, vinegar and 1/2 tsp salt in a bowl and let it pickle for 20 min

• Heat 1 1/2 Tbs olive oil, add garlic and stir for 1 min

• Ad spices and freekeh and cook for 1 min

• Add veg stock, 1/2 tsp salt and a few grinds of pepper

• Bring to a boil, then put it on low and simmer for 15 min

• Turn off oven and leave it to sit, still covered for 15 min

• Uncover and let it cool for 30 min

• Add freekeh, herbs, lemon juice, remaining 2 Tbs olive oil, 1/2 tsp salt and a few grinds of pepper

• Mix well and sprinkle with sumac/zatar and serve

Notes

• Serves 4 as a side

Adapted from and thanks to Ottolenghi