Freekeh Salad with Fennel and Chiles
Ingredients
- 1 1⁄2 cups freekeh, rinsed and drained
- 2 cups diced fennel
- 20 cherry tomatoes, halved
- 1 cup diced red onion
- 1⁄2 (2¾ oz.) pitted, chopped black or green olives
- 1⁄4–1⁄2 cups seeded, diced jalapeño
- 1⁄2 cup cilantro leaves, finely chopped
- 3 tbsp. fresh dill, finely chopped
- 3 tbsp. flat-leaf parsley leaves, finely chopped
- 1 tbsp. ground cumin
Details
- Servings: 8
- Diet: High-Fiber, Low-Fat, Low-Sodium
- Meal: lunch, dinner
- Dish: salad
Cuisine
- south american
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