Freekeh, Mung Bean, and Raw Zucchini Tabbouleh With Carob Dressing
Muzna Bishara
40 minutes
Serves 4-6
Freekeh, mung beans and raw zucchini Tabbouleh with Carob dressing. Photo by Matan Choufan.
No meal or celebration table in a Palestinian home is complete without a large plate of tabbouleh; an herb salad with bulgar, generously seasoned with lemon and olive oil. In this recipe, chef Muzna Bishara reimagines the traditional tabbouleh as a nutritious and refreshing salad with mung beans, freekeh, zucchini, and a vinaigrette dressing made with carob molasses.
1 tablespoon green hot chili pepper, finely chopped
For the dressing:
3 tablespoons carob molasses
3 tablespoons lemon juice
2 tablespoons orange juice
¼ cup olive oil
½ teaspoon ground coriander seeds
½ tablespoon ground sumac
Salt, to taste
Ground black pepper, to taste
Preparation
Cook the mung beans and freekeh in boiling salted water (as you would cook pasta), until they soften but retain their shape, about 20 minutes. Drain and rinse with cold water.
Place the dressing ingredients in a jar, cover, and shake well.
Mix all the ingredients together in a bowl and serve immediately.