Middle Eastern Freekeh and Pomegranate Summer Bowl

Rinse cracked freekeh under cold water. Bring 1.5 cups salted water to a boil, add freekeh, reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed. Fluff with a fork and let cool for 5 minutes.

Whisk together tahini, lemon juice, minced garlic, salt, and 2 tablespoons cold water until smooth and creamy. Adjust consistency with more water if too thick.

In a large bowl, combine the cooked freekeh with diced cucumber, parsley, and mint. Drizzle with olive oil and toss to combine.

Divide between two bowls. Drizzle tahini dressing over each, then scatter pomegranate seeds and chopped pistachios on top. Serve at room temperature.