Freekeh Tabbouleh Salad, Meatless Monday!

 

Discalimer – I am not being paid for this post. I had received some packets from Freekeh to try their products and the views are personal. Not intending for promotion but to create awareness.

 

Freekeh is an ancient Green Wheat.  Freekeh is a process which means “to rub” in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and “Eureka!” Freekeh was created. Interesting! Right? 

I met Freekeh on Twitter and told them that Inwould like to try their product and where can I find it. They were generous to send me a combination of 3 packets – original, sage & rosemary, tamari. I finally opened the Sage rosemary pack and cooked with it. Very close to bulgar, but broken pieces, almost like Daliya (Indian) in texture. 

To learn more about Freekeh, Click here!

  

I am so glad that I chose to make Tabbouleh with it. Tabbouleh is a Levantinevegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur is often added to the dish. 

The combination worked perfectly. It is nutty, slightly chewy, filling, hearty and nutritious. Freekeh has up to three times the fiber and protein found in brown rice, and fewer calories than quinoa and white rice. Yes, Freekeh contains gluten—but because of when the wheat is harvested and processed, the gluten is denatured.  Some people find that Freekeh has fewer side effects than other wheat products; however, keep in mind that Freekeh still contains gluten. To know more facts about Freekeh, Click here!

  

<

p style=”margin:10px 0 0;padding:0 0 10px;border:0;vertical-align:baseline;”>