INGREDIENTS
1 tsp
Coriander, ground
3 tbsp
Currants
3 cloves
Garlic
1/2 cup
Parsley, leaves
1
Red onion, small
4
Zucchini, medium
1
Kosher salt and freshly ground black pepper
1
Red pepper flakes
2 tsp
Ed wine vinegar
2 tbsp
Olive oil
1 tsp
Cumin, ground
3 tbsp
Pine nuts, toasted
1/2 cup
Dry freekeh, rinsed