Freekeh Salad

Light, fluffy, and delicious! This delectable salad recipe highly nutrition, very filling and makes a perfect dish for a buffet or potluck. Can be served cold or at room temperature


1 pack Canaan Palestine’s Freekeh (250g)

4 tablespoons of Canaan Palestine’s Extra Virgin Olive Oil, Jenin Olive Oil

2 tomatoes

1 bunch of parsley

1 bunch of scallions

1 tablespoon of Za’atar

½ cup of dried cranberries

1 teaspoon of salt

1 lemon


Prepare the Freekeh and set aside on tray to cool:

Toast Freekeh in 2 tablespoons of Olive Oil for 5 minutes on medium-high heat.

Add 2 ½ cups of hot water to the toasted Freekeh and bring to a boil.

Add ½ teaspoon of salt and cover and let simmer on low heat for 20 minutes.

Pour the cooked Freekeh on a cookie sheet, fluff, and set aside to cool.

Mix Freekeh salad:

Dice the tomatoes, finely chop the parsley, and chop scallions in small thin rings.

Add cooled Freekeh into a large mixing bowl and mix in the tomatoes, parsley, and scallions.

Add ½ cup of cranberries, 2 tablespoons of Olive Oil, ½ teaspoon of salt, 1 teaspoon of Za’atar, and 1 lemon juice. Mix well and serve.

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