Mediterranean Freekeh Tabbouleh

  • 1-1/2 cups #3 Coarse Organic Freekeh Bulgur
  • 2 cups boiling chicken broth (low salt)
  • 1 large large ripe tomato (diced)
  • 1/2 English cucumber (diced (cut cucumber in half, spoon out seeds))
  • 1/2 cup diced green onions (whites and greens)
  • 15-1/2 oz. can garbanzo beans (drained and rinsed)
  • 1/2 cup currants (soaked in warm water for 10 min. and drained)
  • 1/2 cup dried cranberries
  • 1/4 cup fresh mint (chopped)
  • 1/2 cup fresh parsley (chopped)
  • 1/4 cup lightly toasted pine nuts (for garnish)

Dressing ingredients:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1 large clove garlic (minced)
  • fresh ground pepper
  • 1 tsp. tsp. salt
  • A few pinches dried cayenne pepper
  • A few pinches ground cinnamon
  1. Toast the Organic Freekeh Bulgur lightly in a non-stick skillet over medium heat (stirring constantly until golden brown). Pour Freekeh into hot chicken broth (very slowly), stir only once, cover and bring to a boil. Turn off heat and let liquid absorb until the Freekeh is al dente. Remove cover and let cool before combining all the above ingredients in a large bowl.
  2. Whisk all the dressing ingredients together in a small bowl. Pour over vegetables; toss until well coated then add toasted pine nuts; cover and chill.
  3. Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.