Pomegranate and Pepper Freekah Salad

Freekah isn’t a new grain — it is actually roasted green wheat that has been used in Middle Eastern and North African cooking for thousands of years — but it may be new to you. Freekah has a nutty yummy flavor and is loaded with nutritional benefits, including four times more fiber than brown rice, lutein and zeaxathin for eye health, and it is a low GI food and a prebiotic. Freekah is also deliciously versatile in the kitchen and can be served as a salad or side dish, stuffed into vegetables, or even sweetened up and eaten for breakfast. If you haven’t tried freekah, give this easy freekah salad a go.
Freekah isn’t a new grain — it is actually roasted green wheat that has been used in Middle Eastern and North African cooking for thousands of years — but it may be new to you. Freekah has a nutty yummy flavor and is loaded with nutritional benefits, including four times more fiber than brown rice, lutein and zeaxathin for eye health, and it is a low GI food and a prebiotic. Freekah is also deliciously versatile in the kitchen and can be served as a salad or side dish, stuffed into vegetables, or even sweetened up and eaten for breakfast. If you haven’t tried freekah, give this easy freekah salad a go.

Pomegranate and Pepper Freekah Salad

Serves 6

Ingredients:

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• 4 tablespoons high quality extra virgin olive oil, divided

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• 1 cup freekeh

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• 1-3/4 cups water

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• Juice of 1 lime

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• 1/4 cup finely chopped fresh cilantro

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• 1 small cucumber, chopped

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• 1 cup diced vine-ripe tomatoes

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• 1 small yellow bell pepper, seeded, chopped

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• 1/2 small onion, sliced, soaked in ice water for 15 minutes

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• Salt and freshly ground black pepper

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• 1 small pomegranate, skin and white membrane removed

Directions:

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1. Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat. Add the freekeh and stir to coat with oil. Cook, stirring often, until grains are lightly toasted. Do not burn.

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2. Add water to freekah and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until much of the water has absorbed.

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3. Lower the heat and cover saucepan. Cook for another 10 minutes or until the water is fully absorbed.

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4. Remove saucpean from the heat and set aside.

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5. Meanwhile, in a large bowl, combine remaining olive oil, lime juice, and cilantro. Whisk vigorously then add cucumber, tomatoes, bell pepper, and onion.

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6. Add freekah and toss well to combine. Season with salt and pepper.

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7. Add pomegranate arils and toss again to serve.

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