Unicorn Bites: Haricots Verts and Freekeh with Minty Tahini Dressing

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!

Serves 6


  • 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.

Nutritional Information

  • Calories: 150
  • Fat: 11g
  • Carbohydrates: 12g
  • Protein: 4g


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