Place the freekeh in a pan with the water and bring to the boil. Reduce the heat to simmer, cover the pan and cook for 20 - 25 minutes.
Drain any excess moisture from the cooked grain then spread it over a towel to dry.
While the freekeh is cooking, dry roast the almonds in a small pan for about 5 minutes until toasted and golden.
Spoon the freekeh into a bowl and mix the onion, capsicum, almonds, fresh herbs, lemon zest and seasoning through the grain.
Mix the olive oil, lemon juice and lemon zest together and pour over the freekeh.
Scatter the pomegranate seeds over the grain and serve.