Cook the Freekeh:

1. Rinse the Freekeh: Start by rinsing the freekeh in cold water. This helps remove any debris and excess starch.
2. Cook the Freekeh: In a medium saucepan, combine the rinsed freekeh with 2 1/2 cups of water. Bring it to a boil, then lower the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the freekeh is tender and the water is absorbed. Fluff it with a fork and set it aside to cool.

Prepare the Other Ingredients:

1. Peel and Segment the Oranges: Cut the ends off the oranges, then carefully slice off the peel and pith. Segment the oranges by cutting between the membranes, letting the segments fall into a bowl.
2. Chop the Mint: Wash the mint leaves and chop them finely.
3. Slice the Red Onion: Thinly slice the red onion, which will add a mild sharpness to balance the sweetness of the orange.
4. Prepare Optional Garnishes: If using, slice the almonds and scoop out the pomegranate seeds.

Assemble the Salad:

1. Combine the Ingredients: In a large bowl, add the cooked freekeh, orange segments, mint, red onion, and any additional garnishes like cucumber, almonds, or pomegranate seeds.
2. Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, honey, salt, pepper, and cumin (if using) until smooth and emulsified.
3. Dress the Salad: Pour the dressing over the salad and toss gently to combine. Make sure the freekeh and ingredients are evenly coated with the dressing.

Serve and Enjoy:

• Chill or Serve Immediately: You can either chill the salad for 30 minutes to let the flavors meld or serve it right away. Either way, it’s delicious!
• Garnish: Add a few more mint leaves or pomegranate seeds on top just before serving for a burst of color and freshness.