Then heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes.
Add 2 cups water and salt and bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover.
Place a clean dish towel over the pot and return the lid. Let sit for at least 10 minutes.
Uncover and allow freekeh to cool for another 10 minutes.
To make the dressing. In a small bowl mix lemon, galic, almonds, raisins, coriander and white vinegar.
Add the dressing to the rest of the ingredients in a large bowl.
Serve after letting it sit for about an hour to allow all the flavors to bloom.
Best eaten at room temperature. It can be stored in the refrigerator for a few days.
