Freekah, Almond & Spiced Greek Yoghurt Salad

Ingredients

1 cup freekeh

2 cups water or vegetable broth

1/2 cup Greek yogurt

1/2 cup slithered almonds, toasted

1 cup pomegranate seeds

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup red onion, finely chopped

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground paprika

1/4 teaspoon ground turmeric

Salt and pepper, to taste

Method

1. Cook the freekeh by rinsing 1 cup under cold water. Combine it with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the freekeh is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and let cool.
2. Prepare the dressing by whisking together 1/2 cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground paprika, and 1/4 teaspoon ground turmeric in a small bowl. Season with salt and pepper to taste.
3. Toast the slithered almonds by placing them in a dry skillet over medium heat. Stir frequently until golden brown, about 3-5 minutes. Set aside to cool.
4. Combine the salad by mixing the cooked freekeh, 1 cup pomegranate seeds, 1/4 cup chopped parsley, 1/4 cup chopped mint, and 1/4 cup finely chopped red onion in a large mixing bowl. Pour the yogurt dressing over the salad and toss to combine thoroughly.
5. Transfer the salad to a serving bowl or platter and sprinkle the toasted slithered almonds on top for added crunch.