Freekeh Tabbouleh

By mavannier

Ingredients

• 3/4 cup uncooked freekeh
• 1 1/4 cups water
• 3/4 tsp kosher salt, divided
• 1 Tbsp. extra-virgin olive oil
• 4 tsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp minced garlic
• 1 cup grape tomatoes, halved
• 1/2 medium English cucumber, diced
• 1/2 medium red onion, minced
• 1/3 cup minced mint leaves
• 1/3 cup minced fresh parsley
• 1/2 cup crumbled feta cheese
• 1/2 lemon, cut into wedges

Preparation

Step 1

In a small saucepan, combine freekeh, water, and ¼ teaspoon salt; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water is absorbed and freekeh is tender, about 20 to 25 minutes. Remove from heat and spoon into a serving bowl; let cool.
Meanwhile, in a small bowl, combine oil, lemon juice, zest, garlic, and remaining ½ teaspoon salt; set aside.
Add tomatoes, cucumber, onion, mint, and parsley to cooled freekeh; drizzle with dressing and toss to coat. Garnish with feta and give a squeeze of fresh lemon juice. Yields about ¾ cup per serving. Serves 6
(Freekeh is an alternative to brown rice and other grains. It’s high in fiber and protein and replaces bulgur in this version of tabbouleh. I found it at Whole Foods.)