Freekeh with Roasted Tomatoes and Fava Beans

SmartPoints® value per serving
Total Time
1 hr
20 min
30 min


Uncooked freekeh

1 cup(s)


3 cup(s)

Table salt

1 tsp

Raw fava beans

1½ cup(s), shelled beans

Fresh cherry tomato(es)

2 cup(s), (1 pint), halved, or grape tomatoes

Olive oil

2 Tbsp

Garlic clove(s)

2 medium clove(s), minced

Fresh parsley

1 cup(s), loosely packed flat-leaf

White wine vinegar

3 Tbsp

Dijon Mustard

1 tsp

Black pepper

¼ tsp

Uncooked scallion(s)

3 medium, thinly sliced


  1. 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.
  2. Meanwhile, preheat oven to 400°F. Line medium rimmed baking sheet with foil.
  3. 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.
  4. 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.
  5. Per serving : 2/3 cup


Freekeh (pronounced FREE-kuh) is made from grains of wheat that are harvested before they are mature and then roasted to give them a nutty flavor. Look for freekeh in large supermarkets or specialty food stores.