Freekeh is a wheat that has been harvested early and is roasted. It’s high in fiber and has a low glycemic index, making it attractive to diabetics. It has a similar flavor to bulgur with a firm, chewy texture.

2 cups freekeh

2 cups chicken broth

1 fennel bulb sliced

2 oranges peeled and sliced

½ cup dried cranberries

½ medium red onion, thinly sliced

½ cup flat leaf parsley chopped

½ cup almonds, toasted and slivered (Garnish for the top)

Vinaigrette Dressing

½ cup olive oil

¼ cup champagne vinegar

1 tablespoon honey

Salt and pepper to taste

Bring the chicken broth to a boil, add the freekeh and simmer until the broth is absorbed. Put this aside.

Heat the olive oil in a medium skillet on medium heat. Sauté the fennel for 5 to 8 minutes.

Combine all of the remaining ingredients.

In a medium bowl whisk the dressing and pour it over the salad.

Garnish with the almonds.