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Tabbouleh

Bright, rehydrating, traditional Middle Eastern fresh herb based "salad" that works perfectly paired with your favorite meat, or fish entree, or just a small snack that refrigerates well! We've explored versions with fine cut lettuce when we were short on parsley, feel free to attempt your own alterations!



Ingredients (serves 2)

1/2 cup freekeh

1 bunch of parsley - flat leaf- no stems - minced

8 mint leaves - minced (optional)

2 small roma tomatoes - diced

1/4 small white onion - diced

2 stems of green onion/scallions - minced (optional)

1 to 1/2 Lemon - Juice

1 Tbsp Olive Oil

Salt

Black Pepper


Steps

  • Separately, boil the freekeh in salted water, 15-20mins. Strain when finished, cover and let cool in a bowl

  • Mince the parsley and mint leaves very finely - add to freekeh

  • Dice onions, scallions and tomatoes - add to bowl

  • Squeeze 1/2 lemon and 1 Tbsp of olive oil into the mix

  • Add Salt, Black Pepper - mix

  • The ideal texture should be a little wet, add more lemon and salt to taste.



Additions

While not traditional, chile peppers could be added

Diced Cucumber works well with the ingredients

Red Wine Vinegar

Cilantro in addition to parsley





Yorumlar


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