Freekeh & Pistachio Tabouli With Tomatoes

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE the full name of the recipe was Freekeh and Pistachio Tabouli With Blistered Cherry Tomatoes (title to long for zazz."

Original recipe yields 4 servings


  • Serving Size: 1 (322.4 g)
  • Calories 192.3
  • Total Fat - 13.1 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0 mg
  • Sodium - 62.2 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 4 g
  • Sugars - 8.4 g
  • Protein - 4.8 g
  • Calcium - 66.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 36 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 220C (425F).

Step 2

Place the freekeh and water in a medium saucepan over high heat and bring to the boil, cover with a lid and reduce heat to low and simmer for 15 minutes or until tender.

Step 3

Remove from the heat and set aside, covered, to cool.

Step 4

Place the tomatoes on a oven tray lined with non-stick baking paper, drizzle with half the oil and sprinkle with salt and pepper and cook for 10 to 12 minutes or until blistered.

Step 5

Meanwhile, place the vinegar, honey, remaining oil, salt and pepper in a bowl and stir to combine.

Step 6

Add the pistachio, mint, parsley, sugar snap peas and dressing to the cooled freekeh and toss to combine and then divide between plates and top with the tomatoes and micro parsley to serve.

Tips & Variations

No special items needed.