Freekeh is the “new” ancient grain. It has been a staple in the Middle East for centuries, but only recently became popular in the West because of its super nutritional benefits, naming it the new quinoa. I used to find freekeh quite boring growing up until I discovered how to cook it differently. Freekeh is actually very easy and versatile to incorporate into your diet, and it works well in both savory and sweet dishes. I love to eat it in my salads. This recipe is one of my favourites... Check it out.
INFORMATION
Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
INGREDIENTS
1cupFreekeh (Cracked freekeh)
2 ½cupswater
2cupsparsley
1cupmint
15ozchickpeas
2medium red pepper diced
2Middle Eastern cucumbers sliced
2large tomatoes diced
½cuptoasted pine nuts
100gcrumbled feta (optional)
For The Dressing
¾tspSalt
½tspblack pepper
2tspLemon Zest
½cuplemon juice
⅓cupcup lemon juice
INSTRUCTIONS
1
Rinse and clean 1 cup of freekeh well.
2
Boil the freekeh with 2 ½ cups of water until tender, abut 15-20 minutes (cracked freekeh takes less time to cook).
3
Meanwhile, chop all the ingredients and place in a large bowl with cooled freekeh.
4
Combine dressing ingredients and mix everything together well
5
Serve
Ingredients
1cupFreekeh (Cracked freekeh)
2 ½cupswater
2cupsparsley
1cupmint
15ozchickpeas
2medium red pepper diced
2Middle Eastern cucumbers sliced
2large tomatoes diced
½cuptoasted pine nuts
100gcrumbled feta (optional)
For The Dressing
¾tspSalt
½tspblack pepper
2tspLemon Zest
½cuplemon juice
⅓cupcup lemon juice
Directions
1
Rinse and clean 1 cup of freekeh well.
2
Boil the freekeh with 2 ½ cups of water until tender, abut 15-20 minutes (cracked freekeh takes less time to cook).
3
Meanwhile, chop all the ingredients and place in a large bowl with cooled freekeh.
4
Combine dressing ingredients and mix everything together well
Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.
She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.
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AuthorTanyaCategorySidesDifficultyBeginner
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