Freekeh is young ‘green’ wheat that goes through a smoking process; it’s a little chewy, a little nutty and super delicious. I much prefer it to bulghar wheat so feature it in tabbouleh. It’s a tasty substitute for quinoa and rice too – make risottos, pilafs and salads with it, for example. In fact freekeh rivals quinoa on the protein front, but remember, it is wheat – albeit the grains are harvested early – and therefore not gluten free.
Tabbouleh is super-fast – just 5 simple steps here! It is also a great receptor for a fridge clear out: most crunchy raw vegetables – diced into bite-sized pieces – work well. I’ve added sumac too; it’s a tangy, colourful spice which works well with the refreshing flavours, plus is widely used across Levantine cooking, hence playing to the origins of Tabbouleh. Whilst pomegranate seeds are a popular topping, I usually garnish this salad with pistachios. Apart from being one of my favourite nuts, they look pretty and their slightly smoky taste works well with the freekeh.
Ingredients (serves 4 as a main, 6-8 as a side dish)
4-5 large tomatoes; 200g punnet of cherry tomatoes
1 red onion
Bunch of spring onions
Mint – I use a bag of about 20g
Flat leave parsley – I use a 100g bag
Dill – optional
Radishes – optional
Pistachios – optional
1-2 garlic cloves
1 tbsp olive oil
1 tsbp apple cider vinegar
1 lemon – juiced
1 orange – juiced
1 tsp sumac
- Boil the freekeh in about a litre of boiling water, with a pinch of salt, for 15 minutes.
- Make the dressing by crushing the garlic cloves and whisking up with the other ingredients.
- When the freekeh is cooked, drain well and stir in the dressing.
- Dice the vegetables and add.
- Just before serving, finely shred the herbs, garnish with pistachios and an extra sprinkle of sumac, and you are good to go!
I have linked this recipe up to No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary.