For a new twist on tabbouleh, we use earthy, whole-grain freekeh combined with cucumber, parsley and tomatoes. Freekeh is found in two forms: whole or quick-cooking cracked; 2 cups of cooked bulgur can also be used as a substitute. Serve with the lamb patties and a spinach salad with herb vinaigrette.

Source: EatingWell Magazine, September/October 2015




Ingredient Checklist


Instructions Checklist
  • Combine water and freekeh in a medium saucepan; bring to a boil over high heat. Cover, reduce the heat to maintain a simmer and cook until the liquid is absorbed, 12 to 15 minutes for cracked freekeh, 20 to 25 minutes for whole freekeh. Remove from heat and let stand, covered, for 5 minutes. Drain any remaining liquid and set aside to cool.

  • Meanwhile, combine onion, half the garlic, cumin, 1/2 teaspoon salt and pepper in a large bowl. Scoop half the mixture into a smaller bowl and mix well with yogurt; set aside for serving. Add lamb to the remaining spice mixture and use your hands to gently combine. Form the lamb mixture into 8 oblong patties.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the patties, reduce heat to medium and cook, turning once or twice, until an instant-read thermometer inserted into the center registers 165 degrees F, 8 to 12 minutes total.

  • Whisk the remaining 2 tablespoons plus 1 teaspoon oil, lemon juice, the remaining garlic and 1/4 teaspoon salt in a large bowl. Add cucumber, parsley, tomatoes and the cooled freekeh; gently toss to combine. Serve the lamb patties with the freekeh tabbouleh and spiced yogurt.

Nutrition Facts

2 lamb patties, 1 cup tabbouleh
508 calories; protein 30.6g; carbohydrates 33.4g; dietary fiber 7.8g; sugars 5.3g; fat 28.3g; saturated fat 8.6g; cholesterol 78.6mg; vitamin a iu 2275.9IU; vitamin c 41.4mg; folate 60.5mcg; calcium 123.4mg; iron 4.6mg; magnesium 72.2mg; potassium 561.9mg; sodium 537.5mg; thiamin 0.1mg.

1 1/2 starch, 1/2 vegetable, 2 1/2 medium-fat meat, 1/2 low-fat milk, 2 fat