Pomegranate & Freekeh Salad With Herbs Recipe | Kosher
Ingredients (Serves 4–6)
1 cup freekeh (green or roasted, kosher-certified)
2 cups water or vegetable broth
1 cup pomegranate seeds
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup green onions, thinly sliced
1/4 cup toasted almonds or walnuts (optional, for crunch)
1/4 cup olive oil
2 tbsp pomegranate molasses
1 tbsp fresh lemon juice
Salt and pepper to taste
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Instructions
1. Cook the Freekeh:
Rinse freekeh under cold water.
In a medium saucepan, bring water or vegetable broth to a boil.
Add freekeh, reduce heat, cover, and simmer 20–25 minutes until tender.
Drain any excess liquid and let it cool slightly.
2. Prepare Dressing:
Whisk together olive oil, pomegranate molasses, lemon juice, salt, and pepper.
3. Combine Salad:
In a large bowl, combine cooled freekeh, pomegranate seeds, chopped parsley, mint, and green onions.
Toss with the dressing until evenly coated.
4. Optional Crunch:
Sprinkle toasted almonds or walnuts on top before serving.
5. Serve:
Can be served warm, at room temperature, or chilled.
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Tips
For more depth, add feta (kosher) or goat cheese if desired.
Freekeh can be roasted lightly before cooking for a smoky flavor.
This salad pairs well with grilled chicken or fish for a festive kosher meal.
