Freekeh Bowl with Ground Turkey, Pomegranate, and Sumac Dressing

Ingredients

• •1 1/2 cups freekeh
• •3 cups chicken or vegetable broth
• •1 lb ground turkey
• •1 tablespoon olive oil
• •1 teaspoon ground cumin
• •1/2 teaspoon salt and black pepper
• •3 tablespoons olive oil
• •2 tablespoons lemon juice
• •1 teaspoon sumac
• •3/4 cup pomegranate seeds
• •1/4 cup fresh parsley, chopped
• •1/4 cup sliced almonds

Directions

1. 1Bring broth to a boil in a medium pot, add freekeh, reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed.
2. 2Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat, add ground turkey, cumin, salt, and pepper, and cook for 6-8 minutes until browned, breaking it apart as it cooks.
3. 3While the freekeh and turkey cook, whisk together 3 tablespoons olive oil, lemon juice, and sumac in a small bowl to make the dressing.
4. 4Fluff the cooked freekeh with a fork and transfer to a large serving bowl.
5. 5Add the cooked ground turkey to the freekeh and toss together.
6. 6Pour the sumac dressing over the bowl and gently mix until well combined.
7. 7Top with pomegranate seeds, fresh parsley, and sliced almonds before serving.
8. 8Divide into bowls and serve warm or at room temperature.

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