Herbed Freekeh Tabbouleh with Lemon Tahini Sauce Pressure Cooker Recipe

Recipe Category: Sauce


Herbed Freekeh Tabbouleh With Lemon Tahini Sauce Pressure Cooker Recipe


SERVES 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure


  • 1½ cups cracked freekeh
  • 3 cups water
  • 1 tablespoon olive oil
  • 2 teaspoons cider vinegar
  • ¾ cup chopped fresh flatleaf parsley
  • ¼ cup chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 1 medium tomato, seeded and diced
  • ¼ cup finely chopped red onion
  • ¼ cup chopped green onion
  • 1 jalapeno pepper, seeded and minced
  • juice of 2 limes.
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons olive oil


  • 2 small cloves garlic, peeled
  • 1 cup tahini
  • warm water, as needed.
  • juice of 2 lemons.
  • sea salt and freshly ground black pepper, to taste.
  • salted roasted sunflower seeds or chopped pistachios, for garnish.


  1. In a 5- to 7-quart pressure cooker, combine the freekeh, water, oil, and vinegar
  2. You do not need to stir
  3. Close and lock the lid
  4. Set the burner heat to high
  5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  6. Set a timer to cook for 6 minutes
  7. Remove the pot from the heat
  8. Open the cooker with the Natural Release method; let stand for 10 minutes
  9. At time, if the pressure is not all released, open the valve
  10. Be careful of the steam as you remove the lid
  11. Let stand, uncovered, for 10 minutes
  12. Fluff gently so it won’t become mushy
  13. The freekeh should be tender
  14. Transfer to a wide bowl to cool completely
  15. Make the Lemon Tahini Sauce
  16. Place the garlic cloves in a food processor and pulse a few times until finely chopped
  17. Add the tahini, then start adding warm water through the feed tube while the food processor is running until it reaches a pourable consistency
  18. Add the lemon juice, season to taste with salt and pepper, and pulse a couple of times to combine
  19. Set aside
  20. When the freekeh is cool, add the herbs, tomato, onion, green onion, and jalapenos
  21. Drizzle with the lime juice, molasses, and oil
  22. To serve, pour the tahini sauce over the salad in the bowl, or spread 2 tablespoons of the sauce on a serving platter and arrange the tabbouleh over it to create a firm pyramid shape, then drizzle with the rest of the sauce
  23. Garnish with sunflower seeds or pistachios and serve

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