Remember our stuffed acorn squash recipe with that super food quinoa? Ever heard of freekeh? According to Frances Largeman-Roth’s article from the huffingtonpost.com, freekeh “just might be the next hot supergrain”! Freekeh (pronounced freak-eh) is young wheat that is harvested and roasted while it’s still green and provides many health benefits (here’s the article). Our friends at weightwatchers.com knew this all along. We adapted a tabbouleh recipe where they used freekeh in place of bulgur wheat. Many customers have told us that using our garlic infused EVOO instead of minced, raw garlic directly in salads provides just the right amount of flavor without being too overpowering. It’s fresh, flavorful, and healthy! Why not bring something healthful to your next pot luck or summer cookout to balance things out? Several health-conscious guests will greatly appreciate it!
- ¾ cup uncooked freekeh
- ¾ teaspoon kosher salt, divided
- 1 tablespoon Olive This! Garlic EVOO
- 4 teaspoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 cup grape tomatoes, halved
- ½ medium English cucumber, diced
- 1/3 cup minced mint leaves
- 1/3 cup minced fresh parsley
- ½ cup crumbled feta cheese
- ½ lemon, cut into wedges
Measure out ¾ cup of freekeh and prepare according to package directions. (Here’s how we prepared our freekeh: Combine the ¾ cup of freekeh with ¼ teaspoon of the kosher salt and 1¼ cups of water. Bring to a boil over high heat. Once boiling, reduce heat and simmer covered on low for about 20-25 minutes until the water is absorbed and the freekeh is tender to chew. Remove from heat and transfer to large mixing bowl to cool.)
To the large mixing bowl of cooled freekeh, add the chopped vegetables and the ½ cup of crumbled feta cheese. Add the dressing and toss well to coat all ingredients. Season with additional kosher salt (to taste) and give a final squeeze of fresh lemon juice. Enjoy!
MAKES 6 SERVINGS
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