Total Time
50mins
Cook Time
10mins
Prep Time
40mins
Serves
4
Freekeh Tabbouleh
Method:
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1.
Begin by adding olive oil into a medium saucepan and place on a medium-high heat. Then add the garlic and cook until lightly coloured, followed by the freekeh, allspice and cinnamon. Cook for a further 30 seconds, stirring constantly.
2.
Add 270mL vegetable stock, half a teaspoon of salt and a good grind of black Pepper and bring to the boil. Once boiled, cover saucepan and turn the heat to low and simmer for 40 minutes or until tender. When complete, remove the lid and leave to cool.
3.
Put the cucumber, onion, vinegar and a pinch of salt into a large bowl and toss to combine. Leave to pickle for 5 minutes, then add the cold freekeh, herbs, lemon juice, remaining olive oil, a pinch of salt and a good grind of black pepper. Mix well, then transfer to a platter.
4.
Sprinkle with the sumac and serve.
Note
1.
This recipe can also be created using our cracked grain or cooked wholegrain freekeh. Simply follow preparation instructions on pack.
Ingredients
Connect with us
Edlyn Foods Pty Ltd
- 13 Ricky Way, Epping, Victoria, Australia
- 03 8401 0000
- 03 8401 0099
- sales@edlyn.com.au
13 Ricky Way, Epping, Victoria, Australia 
03 8401 0000 
03 8401 0099 
sales@edlyn.com.au Customer Service
- 1300 661 908
- 1300 731 651
