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Freekeh Tabbouleh





Yields
Serves 2



Total Time
20 mins

Built in layers so you get dressing and watercress in every bite, this tabbouleh can be served as a side with roasted or grilled meat or fish, or with hummus and pita bread to make a vegetarian dinner.

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Photo: Iain Bagwell
 2 tablespoons lemon juice
 2 tablespoons extra-virgin olive oil
 1 teaspoon fine sea salt
 1/4 teaspoon pepper
 1 cup Freekeh with Parsley and Onions
 2 Persian cucumbers, cut into 1/4-in. dice
 1 cup lightly packed whole flat-leaf parsley leaves
 3 medium thinly sliced green onions
 1/2 cup diced feta cheese (about 2 oz.)
  Small handful of watercress leaves, most of stems trimmed
Step 1
1

Make the vinaigrette: In a bowl, whisk together lemon juice, oil, sea salt, and pepper.

Step 2
2

In a serving bowl, toss freekeh, cucumbers, parsley leaves, green onions, and feta with 2 tbsp. vinaigrette. Taste and add more vinaigrette if you like.

Step 3
3

Arrange tabbouleh on an oval or rectangular platter and top with watercress.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories411
% Daily Value *
Total Fat 24g31%

Saturated Fat 6.8g34%
Cholesterol 25mg9%
Sodium 1430mg63%
Total Carbohydrate 42g16%

Dietary Fiber 9.2g33%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.