Freekah Tabbouleh with Kale

1. Roast the Corn

Preheat your oven to 400ºF. Place the corn, still in their husks, directly onto a sheet pan. Roast them in the oven for about 30 minutes. Once done, let the corn cool until you can handle it comfortably.

2. Prepare the Corn Kernels

After the corn has cooled, remove the husks and carefully slice off the kernels with a sharp knife. Set the corn kernels aside for later use.

3. Cook the Freekah

In a saucepan, combine the rinsed freekah, 1 teaspoon of salt, and 2½ cups of water. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the freekah to cook for about 20 minutes until it becomes tender. Once cooked, remove the saucepan from the heat and let it rest for 10 minutes.

4. Chop the Kale

While the freekah is resting, take your food processor and chop the kale into a fine consistency, similar to minced parsley. This step is crucial as finely chopped kale integrates seamlessly into the tabbouleh, providing texture without overwhelming the other ingredients.

5. Combine Ingredients

Transfer the chopped kale to a large bowl. Add the roasted corn kernels, chopped cucumbers, halved or quartered cherry tomatoes, and the cooked freekah to the bowl.

6. Season and Dress the Salad

Sprinkle the remaining 1 teaspoon of salt over the salad. Drizzle the juice of 1½ lemons and a generous amount of olive oil over the mixture. Toss everything together gently, ensuring all the ingredients are well-coated and evenly distributed.