Freekeh Tabbouleh

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  • 2 cups water
  • 1 cup freekeh, rinsed
  • 6 scallions, thinly sliced
  • 3/4 cup minced flat-leaf parsley
  • 1/3 cup minced fresh mint
  • 1/2 English cucumber, seeded and chopped
  • 4-6 roma tomatoes, seeded and chopped
  • Juice of 3-4 lemons
  • 1/4-1/2 cup good-quality olive oil
  • Salt and freshly ground black pepper to taste


Boil water, add freekeh and stir. Return to a boil, reduce to a simmer and cover. Cook freekeh undisturbed for 30-40 minutes or until water is absorbed and freekeh is tender. Transfer to a serving bowl and let cool. Add remaining ingredients and let sit for one hour to allow flavors to develop.
If salad is drier than preferred, add additional olive oil.

Recipe from Central Market Poulsbo - Culinary Resource Center
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