Photo: Iain Bagwell
YieldsServes 2Total Time20 mins
AuthorCharity Ferreira

Built in layers so you get dressing and watercress in every bite, this tabbouleh can be served as a side with roasted or grilled meat or fish, or with hummus and pita bread to make a vegetarian dinner.

How to Make It

Step 1
1

Make the vinaigrette: In a bowl, whisk together lemon juice, oil, sea salt, and pepper.

Step 2
2

In a serving bowl, toss freekeh, cucumbers, parsley leaves, green onions, and feta with 2 tbsp. vinaigrette. Taste and add more vinaigrette if you like.

Step 3
3

Arrange tabbouleh on an oval or rectangular platter and top with watercress.

Ingredients

 2 tablespoons lemon juice
 2 tablespoons extra-virgin olive oil
 1 teaspoon fine sea salt
 1/4 teaspoon pepper
 1 cup Freekeh with Parsley and Onions
 2 Persian cucumbers, cut into 1/4-in. dice
 1 cup lightly packed whole flat-leaf parsley leaves
 3 medium thinly sliced green onions
 1/2 cup diced feta cheese (about 2 oz.)
  Small handful of watercress leaves, most of stems trimmed

Directions

Step 1
1

Make the vinaigrette: In a bowl, whisk together lemon juice, oil, sea salt, and pepper.

Step 2
2

In a serving bowl, toss freekeh, cucumbers, parsley leaves, green onions, and feta with 2 tbsp. vinaigrette. Taste and add more vinaigrette if you like.

Step 3
3

Arrange tabbouleh on an oval or rectangular platter and top with watercress.

Freekeh Tabbouleh
www.renesans-centr.kiev.ua

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magazinpoliva.kiev.ua