Freekeh Salad with Fen­nel and Chiles

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SERVES 6–8 • photo p. 37 Ac­tive: 30 min. • To­tal: 60 min.

In Bishara’s fam­ily tra­di­tion, freekeh was pre­pared as a pi­laf of sorts with chicken or meat. But this nutty grain also works well with spring and sum­mer pro­duce, like toma­toes, herbs, and fen­nel. This dish tastes just as good the sec­ond day.

For the salad:

1½ 2 cups freekeh, rinsed and drained cups diced fen­nel 20 1 cherry toma­toes, halved cup diced red onion ½ cup (2¾ oz.) pit­ted, chopped black or green olives ¼–½ cup seeded, diced jalapeño ½ cup cilantro leaves, finely chopped 3 Tbsp. fresh dill, finely chopped 3 Tbsp. flat-leaf pars­ley leaves, finely chopped 1 Tbsp. ground cumin For the dress­ing: ¼ cup plus 2 Tbsp. ex­tra-vir­gin olive oil ¼ cup fresh lemon juice 2 medium gar­lic cloves, minced 1 tsp. kosher salt

1 Make the salad: In a medium pot, com­bine the freekeh with enough lightly salted wa­ter to cover by 2 inches. Bring to a boil; cook un­til ten­der, 15–18 min­utes. 2 Drain the grains well, then trans­fer to a large bowl. Set aside to cool com­pletely. 3 Make the dress­ing: In a small bowl, whisk the oil, lemon juice, gar­lic, and salt. 4 When the freekeh is cool, add the fen­nel, toma­toes, onion, olives, chile, herbs, and cumin, and stir to com­bine. Toss with the dress­ing. Sea­son with more salt or lemon juice if de­sired, and serve.

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