Ingredients

The following ingredients have 4 Servings
  • 1 cup cracked freekeh
  • 2.5 cups water
  • 1/2 English cucumber
  • 1 red bell pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4-1/2 cup crumbled feta cheese
  • salt and pepper to taste
  • black olives
  • fresh tomatoes
  • extra veggies
  • 1/4 cup extra virgin olive oil
  • 2 TBSP red wine vinegar
  • 1 TBSP dijon mustard
  • 1/2 tsp dried parsley (or 1 tsp fresh)
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/8 tsp salt
  • black pepper (optional + to taste)

Instruction

  • Heat a medium saucepan over medium-high heat.
  • Add freekeh and toast (stirring the grain while you toast) until nutty and fragrant, approx. 2 -3 minutes.
  • Add 2 cups water and salt and bring to a boil.
  • Reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until water has been absorbed. Remove from heat and uncover, allowing the freekeh to soak up any remaining liquid for 5-10 minutes.
  • While your freekeh cooks, chop your veggies and whisk together your dressing.
  • In a large bowl, combine freekeh, crumbled feta, and veggies, then pour your dressing over the salad and toss to mix.
  • Top with any additional feta desired, fresh parsley, and salt and pepper to taste.
  • Serve right away or let sit for up to 1 hour before serving.