Freekeh, Grape, And Feta Salad

• 1 cup freekeh
• 3/4 cup red grapes, halved
• 1/3 cup feta, crumbled
• 1/4 cup sliced almonds, toasted
• 1 handful Italian parsley leaves, chopped
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1.5 tablespoons pomegranate molasses
• salt

1. Heat a heavy, medium-sized saucepan over medium-high heat and add freekeh. Toast in the dry pan, stirring, until the grain smells toasty, about 2 minutes.
2. Add 2 cups of water and a three-finger pinch of salt to the saucepan. Bring to a boil.
3. Reduce heat to low, cover and simmer for 20-25 minutes, until water is absorbed. Remove from heat and uncover. Tie a clean dishtowel over the lid and place it on the saucepan. Let it sit for 10-15 minutes. Then, uncover and allow the freekeh to cool for at least 10 minutes.
4. As grains cool, make your dressing. In a medium-sized bowl, combine olive oil, red wine vinegar, pomegranate molasses, and a pinch of salt. Whisk to blend.
5. Once grains have cooled, add to a large bowl and use a fork to mix with parsley, almonds, feta, grapes, and a generous pinch of salt. Pour dressing, incorporating it as you pour. Once salad is evenly dressed, taste for seasoning.

freekeh, red grapes, feta, almonds, handful italian parsley, extra virgin olive oil, red wine vinegar, pomegranate molasses, salt

Taken from food52.com/recipes/73147-freekeh-grape-and-feta-salad (may not work)