Freekeh is wheat that is harvested young and then roasted. The chaff is rubbed off and it’s crushed into small pieces. Freekeh is chewy, with a nutty, slightly smoky flavor. An ancient grain, it has been a staple in Middle Eastern diets for centuries. It is low in fat and high in protein, fiber and calcium, and more nutritious than quinoa. This salad is a tasty preparation for freekeh, accented with salty feta and a savory dressing.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dressing:
¼ cup extra virgin olive oil
2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- ½ tsp dried parsley or 1 tsp fresh
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ⅛ tsp salt
- Ground black pepper, to taste
Salad:
1 cup cracked freekeh
- 2 cups water
- Salt, to taste
- ½ English cucumber, chopped
- 1 red bell pepper, chopped
- ¼ cup chopped red onion
- ¼–½ cup crumbled feta cheese, plus more, if desired
- ¼ cup chopped fresh parsley
- Ground black pepper, to taste
Directions
- Whisk together all the dressing ingredients in a small bowl and set it aside.
- Heat a medium saucepan over medium-high heat and then add freekeh, toasting for 2–3 minutes until fragrant.
- Add the water, sprinkle with salt, and bring to a boil.
- Reduce heat to low, cover, and simmer 20–25 minutes or until water is absorbed.
- Remove from heat and uncover, letting freekeh absorb remaining liquid for 5–10 minutes.
- Combine freekeh, cucumber, pepper, onion, and feta in a large bowl.
- Pour dressing over freekah mixture. Toss well to combine.
- Top salad with additional feta, if desired, parsley, salt, and pepper.
- Serve immediately or chill in the refrigerator before serving.
For Dressing:
For Salad:
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