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
1 bunch of parsley
1 bunch of scallions
1 tablespoon of Za’atar
½ cup of dried cranberries
1 teaspoon of salt
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.