1. For the sauce, in a small bowl whisk together tahini and 2 tablespoons boiling water until smooth. Whisk in yogurt, lemon juice, olive oil and garlic. Season with salt and pepper to taste.
2. Cook freekeh according to package directions, and let cool.
3. Meanwhile, bring a large pot of water to boiling. Add asparagus; cook 4 minutes or just until asparagus turns bright green. Drain asparagus; rinse with cold water. Drain again. Pat asparagus dry with paper towels, and arrange on a serving platter. Top with tomatoes and cooked freekeh. Drizzle with sauce, and serve.
- 6 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 15 mg Sodium
- 18 g Carbohydrate
- 5 g Fiber
- 7 g Protein
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Nutritional Information
- 6 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 15 mg Sodium
- 18 g Carbohydrate
- 5 g Fiber
- 7 g Protein
Directions
1. For the sauce, in a small bowl whisk together tahini and 2 tablespoons boiling water until smooth. Whisk in yogurt, lemon juice, olive oil and garlic. Season with salt and pepper to taste.
2. Cook freekeh according to package directions, and let cool.
3. Meanwhile, bring a large pot of water to boiling. Add asparagus; cook 4 minutes or just until asparagus turns bright green. Drain asparagus; rinse with cold water. Drain again. Pat asparagus dry with paper towels, and arrange on a serving platter. Top with tomatoes and cooked freekeh. Drizzle with sauce, and serve.