Freekeh Salad with Pomegranate and Herbs

Ingredients

• cracked freekeh1 cup
• low-sodium vegetable stock2 1/2 cups
• pomegranate molasses2 tbsp
• extra-virgin olive oil1/4 cup
• lemon1 (juice of)
• flat-leaf parsley1 cup, roughly chopped
• fresh mint1/2 cup, roughly chopped
• scallions4, thinly sliced
• pomegranate seeds1/2 cup
• ground cumin1/2 tsp
• fine sea saltto taste

Steps

1. 1

   Rinse the freekeh.

   Rinse the freekeh in a fine-mesh sieve under cool water until the water runs nearly clear.

2. 2

   Boil stock and add freekeh.

   Bring the stock to a boil in a saucepan. Add the freekeh and a pinch of salt, then reduce to a low simmer.

3. 3

   Cook freekeh until tender.

   Cover and cook until the grains are tender with a slight bite, about 22 minutes. Drain off any excess liquid and spread on a tray to cool slightly.

4. 4

   Whisk dressing ingredients.

   Whisk the pomegranate molasses, olive oil, lemon juice, and cumin in a large bowl until emulsified.

5. 5

   Add freekeh and toss.

   Add the warm freekeh and toss to coat. Let it sit for 5 minutes to absorb the dressing.

6. 6

   Fold in herbs and seeds.

   Fold in the parsley, mint, scallions, and pomegranate seeds. Season with salt and serve at room temperature.