Levantine Inspired
Freekeh Herb Salad
Smoky, chewy freekeh carries cucumber, scallion, parsley, mint, and pomegranate in a sharp lemon–pomegranate molasses dressing. Herbs remain abundant enough to make this a salad, not merely a grain si
6 servings · 20 minutes prep · 40 minutes cook
Ingredients
Ingredients
- 1 cup (180 g) whole-grain freekeh, picked over and rinsed
- 3 cups (710 ml) water
- 1 teaspoon fine sea salt, divided
- 3 Persian cucumbers, diced
- 4 scallions, thinly sliced
- 1 packed cup chopped flat-leaf parsley
- 1/2 packed cup chopped mint
- 3/4 cup (130 g) pomegranate arils
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tablespoons (45 ml) fresh lemon juice
- 2 teaspoons (10 ml) pomegranate molasses
- Black pepper
Directions
Method
- Simmer freekeh in water with 1/2 teaspoon salt for 30 to 40 minutes, until tender but chewy. Drain very well, spread on a tray, and cool until no longer steaming.
- Whisk oil, lemon, pomegranate molasses, remaining salt, and pepper.
- Toss cooled freekeh with cucumber, scallions, herbs, pomegranate, and dressing. Rest 10 minutes and adjust seasoning.
