Haricots Verts and Freekeh with Minty Tahini Dressing

Ingredients

• •¼ cup cracked or uncracked freekeh, rinsed
• •1 teaspoon Kosher salt
• •1 pound haricots verts, trimmed
• •1 clove 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

Cooking Instructions

1. 1.

   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.

   35 min

2. 2.

   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.

   4 min

3. 3.

   Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.

   5 min

4. 4.

   Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.

   2 min

5. 5.

   Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.