Bring the freekeh and broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 20–25 minutes, until tender. Drain off any excess liquid if necessary.
Transfer the freekeh to a large bowl and toss it with the zucchini, pistachios, and parsley. Stir in the olive oil and lemon juice and season with salt and pepper to taste.
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