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Haricots Verts and Freekeh with Minty Tahini Dressing

['1/4 cup cracked or uncracked freekeh, rinsed', 'Kosher salt', '1 pound haricots verts, trimmed', '1 small garlic clove, finely grated', '2 tablespoons fresh lemon juice', '2 tablespoons olive oil', '2 tablespoons tahini', '1/2 teaspoon dried mint', '1/2 teaspoon pure maple syrup', '1/4 cup coarsely chopped walnuts', '1/4 cup fresh cilantro leaves with tender stems', '1/4 cup fresh dill sprigs', '1/4 cup fresh flat-leaf parsley leaves with tender stems', '1/4 teaspoon Aleppo pepper or crushed red pepper flakes']

Cook freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for uncracked. Drain and rinse under cold water; set aside.
Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

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