Boosted FREEKEH Tabbouleh

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Classic Middle Eastern Tabbouleh salad made with freekeh - a popular whole-grain, and nutri-boosted with greens and sprouted lentils. 

Salad 

1 cup cracked freekeh (if unavailable use bulghur wheat)

1½-2 cups water

½ tsp salt

3 Tb extra virgin olive oil 

1 lemon, finely grated zest and juice

1 small garlic clove, crushed

1 small red onion, finely diced 

2 spring onions, finely sliced

½ cup parsley, finely chopped

⅓ cup mint leaves, chopped

1 telegraph cucumber, diced (seeds removed)

4 medium tomatoes, diced (seeds removed)

Additional Nutri-boosts

1-2 cups kale or baby spinach leaves, finely sliced

1 cup sprouted lentils

1. Rinse freekeh, drain, then place in pot with water and salt. Bring to boil, cover with lid and reduce heat to simmer. Cook for 15 mins or until tender. Drain any excess water or  if water is all absorbed, transfer to a large bowl to cool.

2. Combine cooled, cooked freekeh with olive oil, lemon zest and juice, garlic, red and spring onion, parsley, mint, cucumber and tomatoes. 

3. Taste and adjust seasoning with salt and pepper and additional lemon juice or olive oil if desired. Bear in mind that tabbouleh will moisten and develop flavour over time.

Closer to serving time, add the kale/spinach and sprouted lentils.  Finish with a squeeze of fresh lemon juice over top.

Recommend to serve with  lamb koftas or falafels, hummus and toasted pita breads.