Freekeh Salad

Name: Freekeh Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup cracked freekeh; 2.5 cups water; 1/2 tsp kosher salt; 2 Persian cucumbers, diced; 1 cup flat-leaf parsley, chopped; 1/2 cup pomegranate seeds; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice

A smoky grain salad tossed with fresh herbs, crisp cucumber, and tart pomegranate seeds. Dressed simply with lemon and olive oil for a bright finish.

35 minEasyServes 4280 cal/serving

Middle EasternSaladStovetopVegetarianVeganMediterraneanHigh FiberHalal-friendlyNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 cup cracked freekeh
2.5 cups water
1/2 tsp kosher salt
2 Persian cucumbers, diced
1 cup flat-leaf parsley, chopped
1/2 cup pomegranate seeds
3 tbsp extra virgin olive oil
2 tbsp lemon juice

Instructions

1

Bring 2.5 cups water and 1/2 tsp kosher salt to a boil in a medium saucepan.
2

Stir in 1 cup cracked freekeh, cover, reduce heat to low, and simmer for 20 minutes until tender.
3

Drain any excess liquid from the cracked freekeh and let cool to room temperature.
4

In a large bowl, combine the cooled grain with 2 diced Persian cucumbers, 1 cup chopped flat-leaf parsley, and 1/2 cup pomegranate seeds.
5

Whisk 3 tbsp extra virgin olive oil and 2 tbsp lemon juice together, pour over the salad, and toss well.

Questions

Can I make Freekeh Salad gluten-free?

Yes. The gluten in this entry is 1 cup cracked freekeh. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

How long does Freekeh Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Freekeh Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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