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.
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
How to Make It
Make the vinaigrette: In a bowl, whisk together lemon juice, oil, sea salt, and pepper.
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.
Arrange tabbouleh on an oval or rectangular platter and top with watercress.
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