Love this grain! I had never heard of it, but it has a strong flavor that adds a lot to this salad. It took me a while to find, and I tried the recipe with couscous, which was ok, but the grain made a huge difference.
Prep Times Prep: 15 Minutes Cook: 20 Minutes
Ingredients
- ¾ cup(s) uncooked freekeh
- 1 ¼ cup(s) water
- 1 ¼ teaspoons kosher salt, divided
- 4 teaspoons olive oil, extra virgin
- 2 teaspoons champagne vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon honey
- 2 cup(s) (chopped) cooked boneless, skinless chicken breast(s)
- 2 large peach(es), diced
- 1 large sweet red pepper(s), diced
- 3 medium uncooked scallion(s), minced
- 2 tablespoons fresh tarragon, minced
Directions
- In a small saucepan, combine freekeh, water and 1/4 teaspoon salt; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water is absorbed and freekeh is tender, about 20 to 25 minutes.
- Remove from heat and spoon into a serving bowl; let cool.
- Meanwhile, in a small bowl, whisk together oil, vinegar, mustard, honey and remaining 1 teaspoon salt; set aside.
- Add chicken, peaches, pepper, scallions and tarragon to cooled freekeh; drizzle with dressing and toss to coat.
Servings/Yield: 6 servings | 1 cup/serving
Source Weight Watchers (5 WW points)
