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