Haricots Verts and Freekeh with Minty Tahini Dressing
A vibrant and nutritious dish combining tender haricots verts (French green beans) with nutty freekeh grain, dressed in a creamy minty tahini sauce and topped with fresh herbs and crunchy walnuts.
Ingredients
- •¼ cup cracked or uncracked freekeh, rinsed
- •1 teaspoon Kosher salt
- •1 pound haricots verts, trimmed
- •1 clove small garlic clove, finely grated
- •2 tablespoons fresh lemon juice
- •2 tablespoons olive oil
- •2 tablespoons tahini
- •½ teaspoon dried mint
- •½ teaspoon pure maple syrup
- •¼ cup coarsely chopped walnuts
- •¼ cup fresh cilantro leaves with tender stems
- •¼ cup fresh dill sprigs
- •¼ cup fresh flat-leaf parsley leaves with tender stems
- •¼ teaspoon Aleppo pepper or crushed red pepper flakes
Cooking Instructions
- 1.
Cook freekeh in a large saucepan of salted simmering water until al dente, 12-15 minutes for cracked and 30-35 for uncracked. Drain and rinse under cold water; set aside.
35 min
- 2.
Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
4 min
- 3.
Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
5 min
- 4.
Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
2 min
- 5.
Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.
