Try this delicious change from steamed veggies. Excellent as a side dish, this healthy recipe is great warm or cold! When we made this, we used green beans mixed with yellow beans from the farmer’s market – delish! (This recipe appeared in a recent issue of Bon Appetit.)
Also a great way to get your freekeh on!
- ¼ cup cracked or uncracked freekeh, rinsed
- Kosher salt
- 1 pound haricots verts, trimmed
- 1 small garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons tahini
- ½ teaspoon dried mint
- ½ teaspoon pure maple syrup
- ¼ cup coarsely chopped walnuts
- ¼ cup fresh cilantro leaves with tender stems
- ¼ cup fresh dill sprigs
- ¼ cup fresh flat-leaf parsley leaves with tender stems
- ¼ teaspoon Aleppo pepper or crushed red pepper flakes
- Cook freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for uncracked. Drain and rinse under cold water; set aside.
- Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
- Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 tsp. water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
- Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
- DO AHEAD: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.
- Calories: 150
- Fat: 11g
- Carbohydrates: 12g
- Protein: 4g