Freekeh Tabouleh


  • 1 cup freekeh
  • 2/3 cup extra virgin olive oil
  • 4 to 5 garlic cloves, minced
  • 1 cup lemon juice
  • 1 large bunch of scallions, white and green, cut in 1/4-inch dice
  • 2 large bunches Italian flat leaf parsley, chopped
  • 1/3 cup chopped fresh mint
  • 5 large tomatoes, 1/2-inch dice
  • 2 medium cucumbers, peeled, seeded, and cut in 1/2-inch dice
  • Kosher salt and freshly ground black pepper
  • Romaine lettuce leaves or pita bread


Place the freekeh in the bottom of a large salad bowl. Whisk together the olive oil, garlic, and lemon juice in a small bowl. Drizzle over the freekeh and stir together. Layer the green onions, parsley, mint, tomatoes and cucumbers in the order listed. Season the top layer of cucumbers well with 2 ½ teaspoons salt and pepper and cover with plastic wrap. Refrigerate at least 24 hours and up to 48 hours.

Bring to room temperature. Toss the salad together and season as needed. Serve with romaine lettuce leaves or warm pita bread.

Number of servings (yield): 6-8

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