Name: Pomegranate-Parsley Tabbouleh
Yield: 6 servings
Ingredients: 1 cup whole freekeh, soaked overnight if possible; Kosher salt, freshly ground pepper; 1 small shallot, finely chopped; 1 small serrano chile, finely grated; 1 1" piece ginger, peeled, finely grated; ½ cup extra-virgin olive oil; ¼ cup fresh lime juice; 1 tsp. pure maple syrup; 2 tsp. sumac, plus more for serving; 2 pomegranates; 1 big bunch parsley, leaves and tender stems very coarsely chopped (about 1½ cups); 1 small fennel bulb, fronds torn, bulb and stalks thinly sliced; Handful of mint leaves, torn if large; Flaky sea salt; Sumac can be found at Middle Eastern markets, specialty food stores, and online.

This image may contain Plant Food Produce and Vegetable

Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli

Freekeh is used in this nonconventional tabbouleh because of its smoky, slightly lemony flavor, which is amplified by the sweet-sour pomegranates and punchy dressing, but feel free to sub farro, brown rice, or barley. Soaking the whole grains shortens the cooking time.

Reprinted With Permission From Where Cooking Begins. By Carla Lalli Music, published by Clarkson Potter, March 2019

Recipe notes