📝 About This Recipe
This vibrant salad features Freekeh, an ancient Levantine grain made from green durum wheat that is roasted and rubbed to create a unique, smoky flavor and a satisfyingly chewy texture. We've brightened its deep, nutty profile with a trio of fresh garden herbs and a zesty lemon-cumin dressing that cuts through the richness. Finished with the crunch of golden toasted almonds and the sweet pop of pomegranate, this dish is a nutrient-dense powerhouse that brings the bold, authentic flavors of the Middle East to your table.
🥗 Ingredients
The Grain Base
- 1.5 cups Cracked Freekeh (rinsed thoroughly and drained)
- 3 cups Vegetable Broth (or water for a lighter flavor)
- 1 tablespoon Extra Virgin Olive Oil (for toasting the grain)
- 1/2 teaspoon Sea Salt
Herbs and Aromatics
- 1 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 4 pieces Green Onions (thinly sliced)
- 1 cup English Cucumber (small diced)
The Dressing
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2 cloves Garlic (minced into a paste)
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Honey (or maple syrup for vegan option)
Garnish and Crunch
- 1/2 cup Slivered Almonds (dry toasted until golden)
- 1/2 cup Pomegranate Seeds (for sweetness and color)
- 1/2 cup Feta Cheese (crumbled, optional garnish)
👨🍳 Instructions
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1
Place the cracked freekeh in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.
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2
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed freekeh and sauté for 2-3 minutes, stirring constantly, to toast the grains and enhance the smoky aroma.
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3
Pour in the vegetable broth and add the sea salt. Bring the mixture to a rolling boil.
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4
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes, or until the liquid is fully absorbed and the freekeh is tender yet chewy.
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5
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the grains to steam and fluff up.
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6
Spread the cooked freekeh onto a large baking sheet or wide bowl to cool to room temperature. This prevents the herbs from wilting when added later.
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7
While the grain cools, place the slivered almonds in a small dry skillet over medium-low heat. Toast for 3-5 minutes, tossing frequently, until they turn golden brown and fragrant. Set aside.
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8
In a small jar or bowl, whisk together the dressing ingredients: 1/3 cup olive oil, lemon juice, minced garlic, ground cumin, and honey until emulsified.
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9
Prepare the vegetables and herbs by finely chopping the parsley, mint, cilantro, green onions, and dicing the cucumber.
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10
In a large mixing bowl, combine the cooled freekeh with the cucumber and green onions.
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11
Pour the dressing over the grain mixture and toss thoroughly to ensure every grain is coated.
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12
Gently fold in the chopped parsley, mint, and cilantro. Adding them last ensures they remain bright and fresh.
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13
Taste and adjust seasoning, adding more salt or lemon juice if desired.
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14
Transfer to a serving platter and top with the toasted almonds, pomegranate seeds, and crumbled feta cheese if using.
💡 Chef's Tips
Use 'cracked' freekeh rather than 'whole' freekeh to significantly reduce the cooking time without losing texture. To prevent the salad from becoming soggy, ensure the freekeh is completely cooled before adding the fresh herbs. For the best flavor, toast your cumin seeds in a pan before grinding them to release their essential oils. If you cannot find freekeh, farro or pearl barley make excellent substitutes, though you will lose the signature smoky flavor. This salad actually tastes better after sitting for 30 minutes, allowing the grains to absorb the dressing.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or lemon-oregano chicken skewers for a complete Middle Eastern feast. Pair with a dollop of thick Greek yogurt or labneh swirled with a little olive oil and za'atar. Serve with warm, charred pita bread and a side of creamy hummus. Accompanied by a crisp, chilled glass of Sauvignon Blanc or a refreshing mint lemonade. Works beautifully as a base for a roasted vegetable bowl featuring cauliflower and sweet potatoes.