Time to get your freekeh on! Say what?! If you don’t know this ancient grain, it’s high time you do.

A longtime staple of Middle Eastern cooking, freekeh is a form of wheat that’s harvested while young and cooked over an open fire. The grain has a nutty, earthy flavor and is loaded with protein and fiber, which makes for a nutritious and completely delicious tabbouleh.

Along with freekeh, this dish contains cucumbers, tomatoes, parsley, mint, lemon juice and scallions, which makes for or a crunchy summer salad that explodes with flavor and is deeply nourishing. Bring it to a gathering or make it for your family … and then get ready to make it again soon!

Ingredients

1/2 cup cracked freekeh

1 cucumber, peeled and cut into 1/4-inch pieces

1 cup grape tomatoes, cut into 1/4-inch pieces

1 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

2 scallions, chopped

3 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Directions

In a medium saucepan, bring 1 1/4 cups water to a boil over high heat. Stir in the freekeh, cover tightly, and reduce the heat to medium-low. Cook until the water is absorbed and the freekeh is tender, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes more. Then fluff with a fork and let cool.

In a large bowl, combine the cucumber, tomatoes, parsley, mint, scallions, lemon juice, oil, salt, pepper and the cooked freekeh. Toss well and serve.

Nutrition information

Makes 4 servings

Per serving

Calories: 187

Total fat: 5 g

Saturated fat: 1 g

Protein: 6 g

Carbohydrate: 31 g

Dietary fiber: 8 g

Sugar: 2 g sugar

Added sugar: 0 g

Cholesterol: 0 mg

Sodium: 83 mg

Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness

This article was written by Wellness Team from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.