Freekeh with Roasted Tomatoes and Fava Beans
Raw fava beans
1½ cup(s), shelled beans
Fresh cherry tomato(es)
2 cup(s), (1 pint), halved, or grape tomatoes
2 medium clove(s), minced
1 cup(s), loosely packed flat-leaf
White wine vinegar
3 medium, thinly sliced
- Combine freekeh, water, and 1/2 teaspoon of salt in large saucepan and bring to boil. Reduce heat and simmer, covered, until tender, 20 minutes, adding fava beans during last 2 minutes of cooking time. Drain, transfer to medium bowl, and let cool slightly.
- Meanwhile, preheat oven to 400°F. Line medium rimmed baking sheet with foil.
- Place tomatoes, 1 1/2 teaspoons of oil, and 1 garlic clove in medium bowl and toss to coat. Place on prepared baking sheet and bake until skins of tomatoes just begin to burst, 10 minutes.
- Combine parsley, vinegar, remaining 1 1/2 tablespoons oil, remaining 1 garlic clove, the mustard, remaining 1/2 teaspoon salt, and pepper in food processor and puree. Add parsley mixture, tomatoes, and scallions to freekeh and toss to combine. Serve warm or at room temperature.
- Per serving : 2/3 cup