Greek Style Freekeh with Kalamata Olives and Tomatoes

Servings : 4-6


  • 1 8-ounce package cracked freekeh

  • 2 1/2 cups water or chicken broth

  • grape tomatoes, cut in half

  • kalamata olives, pitted and cut

  • fresh basil leaves, chopped

  • 2 T. extra virgin olive oil

  • 3 T. red wine vinegar

  • salt and pepper to taste

  • low-fat crumbled feta cheese or goat cheese


Pour 2 1/2 cups of water or broth and freekeh into a saucepan and boil for 1 minute.  Reduce heat to low.  Cover and simmer for about 25 minutes until the freekeh is tender.  After it's cooked, remove from heat and let cool in the refrigerator.  Slice tomatoes and olives.  Toss in a large bowl with the freekeh.  Add olive oil, red wine vinegar, and the remaining ingredients, and stir.