Taboulé with Freekeh

Who can relate? You are coming home after an exhausting day of work, starving, but you have no motivation what so ever to hit the kitchen and cook. We’ll help you out! Why not just prepare a delicious Freekeh Tabouleh Salad the day before. You can keep in the fridge and still eat it the next day.

Time to prepare: 30 minutes

Servings: 4



250 g Freekeh

1 cucumber

2 tomatoes

1 red pepper

2 shallots

1 bunch fresh, smooth parsley

1 bunch of mint

2 ts olive oil

salt & freshly ground pepper



Cook the Freekeh in a pot with water and a dash of salt. Reduce the heat and let it cook for another 30 minutes. Remove the pot from the stove, let it cool off and pour off the excess water. Now it’s time to get chopping: cut the cucumber, tomatoes, pepper and shallots into small cubes and after that chop the parsley and the mint. Add all the ingredients into a big bowl and mingle with the Freekeh. Finish the dish with lemon juice, salt and pepper. Ready to enjoy!

Tip: The salad can be stored in the fridge so you can easily prepare it the previous day. It will give the flavour time soak through.

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