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Freekeh Salad

Ziyad-Brand-freekeh-salad
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Yields1 Serving
 1 small bunch of spring onions (3-4 sprigs)
 1 handful of chopped parsley
 1 handful of chopped mint
 2 tomatoes diced
 1 cucumber diced
 1 pomegranate (seeds only)
 2 tbsp Ziyad Brand Pistachios
Dressing
 Juice of 2 lemons
 Salt and black pepper to taste
 1 tsp Ziyad Brand dried mint leaves
1

To make a freekeh pilaf: Bring 2 cups water or broth and tsp of salt to a boil. Add 1 cup cracked rinsed freekeh, cover and reduce heat to medium-low. Simmer until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving. Makes 4 servings (about 3 cups).

2

Allow to cool.

3

When cool, mix together the freekeh with the spring onions, pomegranate seeds, tomatoes, cucumbers and herbs. Season with salt and pepper.

4

Whisk together the dressing ingredients and dress the salad with it, mixing gently. Serve topped with pistachio and extra pomegranate seeds.

Ziyad-Brand-freekeh-salad

 

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Ingredients

 1 small bunch of spring onions (3-4 sprigs)
 1 handful of chopped parsley
 1 handful of chopped mint
 2 tomatoes diced
 1 cucumber diced
 1 pomegranate (seeds only)
 2 tbsp Ziyad Brand Pistachios
Dressing
 Juice of 2 lemons
 Salt and black pepper to taste
 1 tsp Ziyad Brand dried mint leaves

Directions

1

To make a freekeh pilaf: Bring 2 cups water or broth and tsp of salt to a boil. Add 1 cup cracked rinsed freekeh, cover and reduce heat to medium-low. Simmer until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving. Makes 4 servings (about 3 cups).

2

Allow to cool.

3

When cool, mix together the freekeh with the spring onions, pomegranate seeds, tomatoes, cucumbers and herbs. Season with salt and pepper.

4

Whisk together the dressing ingredients and dress the salad with it, mixing gently. Serve topped with pistachio and extra pomegranate seeds.

Ziyad-Brand-freekeh-salad

Freekeh Salad

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