Quick and easy tabbouleh salad

Popular in North African kitchens, farik also shines in Israeli cuisine, especially in Arabic dishes. Farik (or frikeh) was once a well-kept secret, known mainly by those in the know who would search for it in markets in Arab villages or in cities like Jaffa, Nazareth, and Haifa. This green wheat is harvested before it ripens and is then toasted or smoked. The result is a grain with a unique, rich taste and a health boost, as farik contains much more protein, vitamins, and minerals than plain rice or bulgur.

Here, Shahar and Oren take it and turn it into a fresh, tasty tabbouleh salad (which is always a bonus for health!).

Ingredients:

1 cup farik

1.5 cups water

2 cucumbers

2 tomatoes

2 stalks celery

1 red onion

1 bunch parsley

½ cup walnuts

½ cup unsweetened dried cranberries

For the dressing:

Juice of 2 large lemons

3 tablespoons olive oil

1 teaspoon freshly ground black pepper

1 teaspoon salt

Instructions:

1. Place the farik in a small pot or saucepan, add water, and cover.

2. Cook over low heat for 20 minutes, stirring occasionally. Add more water if needed.

3. Once cooked, leave the lid on for 10 minutes, then let it cool to room temperature.

4. Finely chop the vegetables and place them in a bowl.

5. Mix all the dressing ingredients together.

6. Add the walnuts and cranberries, season, and you're done!

Shahar and Oren, in collaboration with Sugat.