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Pdf¾ cup freekeh
½ teaspoon table salt, divided, plus salt for cooking
freekeh
1 small sweet potato (8 ounces), peeled and cut into 1-
inch pieces (about 1 cup)
2 tablespoons extra-virgin olive oil, divided
½ teaspoon pepper, divided
¼ teaspoon ground fenugreek or curry powder
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon water
½ cup fresh cilantro leaves
2 tablespoons chopped toasted walnuts
1 Bring 2 quarts water to boil in large saucepan. Add
freekeh and ½ teaspoon salt, return to boil, and cook until
grains are tender with slight chew, 30 to 45 minutes. Drain
freekeh, spread onto platter or rimmed baking sheet, and
let cool completely, 10 to 15 minutes.
2 Meanwhile, microwave sweet potato in covered bowl
until tender, 5 to 8 minutes, stirring halfway through
microwaving; drain well. Heat 1 tablespoon oil in 8- or 10-
inch nonstick skillet over medium heat until shimmering.
Add sweet potato, ¼ teaspoon salt, and ⅛ teaspoon pepper
and cook, stirring occasionally, until golden brown, 4 to 6
minutes. Off heat, stir in fenugreek.
3 Whisk tahini, lemon juice, water, and remaining ¼
teaspoon salt, 1 tablespoon oil, and ⅛ teaspoon pepper
together in large bowl. Add freekeh, sweet potato, cilantro,
and walnuts and toss to combine. Season with salt and
pepper to taste. Serve warm or at room temperature.