Kohathite: Pomegranate & Freekeh Salad With Herbs Recipe

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.

Kohathite