Photo: Iain Bagwell
Total Time
20 Mins
Yield
Serves 2

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

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

Step 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

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

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