Freekeh Salad With Raspberries 6.000

Goran Kosanovic for The Washington Post

Nourish Jun 7, 2018

This salad showcases the ancient Middle Eastern whole grain wheat, freekeh, which is exceptionally rich in protein and fiber and has a lovely, chewy texture and subtly smoky taste.

Handfuls of fresh herbs, celery for crisp contrast, a sprinkling of pistachios and a bright burst of fresh raspberries make it the ideal side for just about any protein you might be grilling.

To read the accompanying story, see: This ancient grain, new to me, is modern must-have.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes a generous 6 cups

  • 1 cup uncooked freekeh
  • Water, for the freekeh (see headnote)
  • 1/2 cup shelled, roasted unsalted pistachios (see headnote)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint leaves
  • 2 ribs celery, finely chopped
  • 1 scallion, white and green parts, thinly sliced
  • Half of one 6-ounce container raspberries, each berry cut in half (3/4 cup)


Cook the freekeh according to the package directions (your package might suggest using 5 cups of water; we thought 3 cups were sufficient). Drain and cool completely.

If your pistachios aren't already roasted, toast them in a dry skillet over medium heat for 2 to 3 minutes, until fragrant. Cool completely, then coarsely chop and place in a mixing bowl.

Whisk together the oil, lemon juice, honey, salt and pepper in a liquid measuring cup, to form an emulsified dressing.

Add the freekeh, parsley, mint, celery, scallion and the dressing to the bowl with the pistachios; toss to coat evenly, then add the raspberries and toss gently to incorporate just before serving. (If they are quite ripe and soft, they may break down a bit; that's okay.)

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Recipe Source

Adapted from food nutritionist and cookbook author Ellie Krieger.

Tested by Jessica Weissman.

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