Middle Eastern Freekeh Salad

Ingredients

• 1.5 cups freekeh (roasted green wheat)
• 2.75 cups vegetable broth
• ½ cup extra-virgin olive oil
• ⅓ cup fresh lemon juice
• 2 whole garlic clove, minced
• 1 teaspoon Dijon mustard
• ¾ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 whole English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 whole red bell pepper, diced
• ⅓ whole red onion, thinly sliced
• 1 cup fresh flat-leaf parsley, chopped
• ½ cup fresh mint leaves, torn
• ½ cup pomegranate arils
• ¾ cup roasted chickpeas or almonds, roughly chopped
• ½ cup kalamata olives, pitted and halved

Instructions

1. 1

   Pour 2.75 cups vegetable broth into a medium saucepan and bring to a boil over medium-high heat. You should see large, vigorous bubbles breaking the surface.

2. 2

   Add 1.5 cups freekeh to the boiling broth and stir once to distribute evenly. Lower the heat to medium-low, cover with a lid, and simmer gently for 18-20 minutes. You'll hear occasional soft bubbling at the edges, and the liquid should be nearly absorbed. The grains should be tender but with a slight chew, and you should smell a subtle toasted, nutty aroma.

3. 3

   When the freekeh is cooked, remove from heat, keep the lid on, and let it rest for 5 minutes. This allows any remaining liquid to absorb and the grains to finish steam-cooking.

4. 4

   Fluff the freekeh with a fork, breaking up any clumps. Spread it on a large baking sheet or wide shallow bowl to cool to room temperature, about 10 minutes, stirring occasionally. Cooling it prevents the warm grain from wilting the fresh herbs and vegetables you'll add later.

5. 5

   While the freekeh cools, prepare the vinaigrette. In a small bowl, whisk together 2 minced garlic cloves, 1 teaspoon Dijon mustard, 0.75 teaspoon sea salt, and 0.25 teaspoon freshly ground black pepper. The mustard acts as an emulsifier, helping the oil and acid bind smoothly.

6. 6

   Slowly drizzle in 0.5 cup extra-virgin olive oil while whisking constantly — add it in a thin stream at first, whisking vigorously, to create an emulsion. Once it begins to thicken and emulsify, you can pour the oil a bit faster. Continue whisking until the dressing is creamy and pale.

7. 7

   Whisk in 0.33 cup fresh lemon juice until fully incorporated. Taste and adjust — if it tastes too acidic, whisk in a touch more olive oil; if too rich, add a squeeze more lemon juice. The dressing should taste balanced, bright, and slightly peppery.

8. 8

   Transfer the cooled freekeh to a large mixing bowl or wide shallow serving bowl. Dice 1 English cucumber into 1/4-inch pieces, quarter 2 cups cherry tomatoes lengthwise, dice 1 red bell pepper into 1/2-inch chunks, and thinly slice 0.33 red onion. Add all these vegetables to the freekeh.

9. 9

   Coarsely chop 1 cup fresh flat-leaf parsley and tear 0.5 cup fresh mint leaves by hand — tearing mint rather than cutting it keeps the leaves from bruising and darkening. Add both to the salad bowl.

10. 10

    Pour the dressing over the freekeh and vegetables. Toss gently but thoroughly using two large spoons or wooden spoons, making sure every grain and vegetable piece is coated. This should take 30-45 seconds of tossing.

11. 11

    Top the salad with 0.5 cup pomegranate arils for bright pops of color and tartness, 0.75 cup roasted chickpeas or roughly chopped almonds for crunch and plant protein, and 0.5 cup pitted and halved kalamata olives for briny depth. Serve at room temperature or chilled, and if made ahead, toss gently again before serving — some dressing may settle to the bottom.

Tools you’ll need

• medium saucepan with lid
• large baking sheet or wide shallow bowl
• fork
• small mixing bowl
• whisk
• large mixing bowl or serving bowl
• cutting board
• sharp chef's knife
• two large spoons or wooden spoons

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