Créé avec l’IA
Freekeh Tabbouleh with Pomegranate
35 min 230 kcal par portion Moyen
Ingrédients
4 Portions
- freekeh (cracked green wheat)120 g
- pomegranate seeds100 g
- tomatoes, diced200 g
- fresh parsley, finely chopped60 g
- fresh mint, finely chopped30 g
- red onion, finely diced60 g
- extra virgin olive oil40 ml
- fresh lemon juice40 ml
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Rinse the freekeh thoroughly under cold water. Place it in a saucepan with double the amount of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender. Drain any excess water and let the freekeh cool to room temperature.
- 2
In a large mixing bowl, combine the cooled freekeh, diced tomatoes, pomegranate seeds, chopped parsley, chopped mint, and finely diced red onion.
- 3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper to make the dressing.
- 4
Pour the dressing over the freekeh and vegetable mixture. Toss everything together gently until well combined.
- 5
Taste and adjust seasoning if needed. Let the tabbouleh sit for at least 15 minutes before serving to allow the flavors to meld.
- 6
Serve chilled or at room temperature, garnished with extra pomegranate seeds or herbs if desired.
