Green beans with freekeh and tahini always catch my attention when I crave a healthy and satisfying dish. This vibrant combination offers a delightful burst of flavors and packs a nutritious punch with ingredients like cracked freekeh, fresh mint, and a rich tahini sauce. I love how the nutty freekeh provides a hearty base, perfectly complementing the tender green beans.
To prepare this dish, I gather cracked freekeh, fine green beans, fresh mint, walnuts, Aleppo chili flakes, and salt, along with tahini paste, olive oil, lemon juice, dried mint, garlic, maple syrup, and sea salt for the sauce. The blend of these ingredients creates a balanced and nutritious meal that’s both easy to make and incredibly delicious.
What Is Freekeh
Freekeh is an ancient grain made from green durum wheat. The unique process involves harvesting the wheat while it’s still young, and then roasting it. This gives freekeh its distinctive smoky flavor and chewy texture.
Freekeh’s versatility makes it a fantastic addition to various dishes. You can use it in salads, soups, or as a side dish. I love pairing it with vegetables for a wholesome meal.
I often incorporate freekeh into my recipes for added texture and flavor. Its earthy taste complements spices and herbs beautifully.
Ingredients:
- 70g of cracked freekeh
- 700g of fine green beans (without the tops)
- 20g chopped fresh mint
- 50g of roughly chopped walnuts (optional)
- 1/2 tsp of Aleppo pepper flakes
- Salt to taste
For the sauce:
- 75g of tahini paste
- 3 tbsp of olive oil
- 2 tbsp of lemon juice
- 1 1/2 tsp of dried mint or 3 tsp of chopped fresh mint
- 1 large crushed clove of garlic
- 1 tsp of maple syrup
- 1/2 tsp of salt
How to make green beans with freekeh and tahini?
- Begin by preparing the tahini dressing. Combine all dressing ingredients in a small bowl and whisk until thoroughly blended. Cover and set aside.
- Rinse the freekeh under cold water. Place in a saucepan, cover with three cups of cold water and add a half teaspoon of salt. Bring to a boil, reduce heat, and simmer for twelve to fifteen minutes, or until al dente. Drain and refresh with cold water before transferring to a mixing bowl.
- Bring a large pot of salted water to a boil. Carefully add the green beans and cook for three to four minutes. Drain immediately and rinse with cold water. Pat dry with a paper towel to remove excess moisture. Combine the cooked green beans with the freekeh in the mixing bowl.
- Pour the tahini dressing over the freekeh and green bean mixture, gently tossing to coat evenly. Incorporate chopped chervil, mint, and walnuts, if desired. Transfer the salad to a serving platter, garnish with chili flakes, and serve immediately.
Serving Suggestions
You can add roasted chickpeas on top for extra texture and protein.
I also like sprinkling feta cheese or toasted nuts for added richness.
Consider serving this dish on a bed of fresh greens. This adds a crisp texture and makes it visually appealing.
For a touch of brightness, a squeeze of lemon juice enhances the flavors. Drizzle a little extra tahini sauce on top for a creamy finish.
You can serve it warm or at room temperature, making it perfect for potlucks or as a side dish for gatherings.
It also works well as a lunch prep option. Combine it with pita bread and some sliced cucumbers for a refreshing meal.
Pairing with Main Dishes
I find that they pair perfectly with grilled chicken or roasted lamb. The lightness of the green beans complements the richness of the meat.
For a vegetarian option, serve them alongside stuffed bell peppers or a hearty grain salad. The combination of flavors enhances the meal.
Here’s a quick list of great main dish pairings:
- Grilled Chicken: Brightens the plate and adds protein.
- Roasted Lamb: Complements the nuttiness of freekeh.
- Stuffed Bell Peppers: A fulfilling vegetarian choice.
- Fish Tacos: Offers a fresh contrast.
Don’t forget about plant-based proteins like chickpea patties or lentil loaves. They add a hearty element to the meal.
I also enjoy adding a simple side of yogurt or tzatziki. This extra layer complements the tahini and enhances the dish’s flavor profile.
Storing Leftovers
After enjoying my meal, I like to store any leftovers properly. Good storage helps maintain flavor and quality.
First, let the dish cool down to room temperature. This step prevents condensation and moisture buildup in the storage container.
Next, I transfer the leftovers into an airtight container. Using a glass or plastic container with a tight seal works best. I often label it with the date so I can keep track of freshness.
In the refrigerator, the leftovers can last for 3 to 5 days. If I want to store them longer, I freeze them. For freezing, I portion out the dish into smaller containers. This makes it easier for me to thaw only what I need later.
When reheating, I find the microwave works well. I add a splash of water or a drizzle of olive oil to prevent drying out. Heating on medium power ensures even warming.
Reheating Tips:
- Microwave in short intervals.
- Stir occasionally to distribute heat.
- Enjoy within 3 months if frozen.
Common Mistakes to Avoid
- Overcooking the green beans: I recommend cooking green beans just until they are tender-crisp. Overcooking turns them mushy and dulls their vibrant color.
- Ignoring the freekeh cooking time: Freekeh requires a specific cooking time. If I let it simmer too long, it can become mushy instead of chewy. Always check the package for timing.
- Skipping the rinsing step: Rinsing freekeh before cooking helps remove any grit. I make it a point to rinse it well under cool water.
- Not balancing the tahini: Tahini can be quite rich. I usually mix in some lemon juice or water to achieve the right consistency and flavor balance. Too much tahini can overpower other flavors.
- Forgetting to season: I always remember to season both the beans and the freekeh properly. A pinch of salt enhances their natural flavors, making the dish more enjoyable.
- Using cold ingredients: For a warm dish, I try to use all ingredients at room temperature. Cold ingredients can affect the overall warmth and melding of flavors.
Conclusion
I find that green beans with freekeh and tahini create a delicious, nutritious dish. It combines the crunchy texture of green beans with the nutty flavor of freekeh. Adding tahini brings a creamy richness that ties everything together.
Incorporating this dish into my meals not only diversifies my diet but also keeps it interesting and vibrant. I love how this combination is both satisfying and easy to prepare, making it a go-to recipe for busy days.
As you’ve read above, this side dish pairs perfectly with grilled chicken.
Get this Morrocan grilled chicken recipe (by clicking the image below):
