Freekeh Tabbouleh Recipe – Sunset Magazine

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• 1/4 teaspoon pepper
• 1 cup Freekeh with Parsley and Onions
• 2 Persian cucumbers, cut into 1/4-in. dice
• 1 cup lightly packed whole flat-leaf parsley leaves
• 3 medium thinly sliced green onions
• 1/2 cup diced feta cheese (about 2 oz.)
• Small handful of watercress leaves, most of stems trimmed