Warm the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 4 minutes. Add the Village Harvest freekeh and stir to coat the freekeh with oil. Add the stock and 1 cup water. Add the orange zest, orange juice, allspice, figs, 1 teaspoon salt and pepper. Bring to a boil and reduce to low. Add half of the walnuts, cover, and cook for 15 minutes.
Remove from the pan from the heat, place in a serving bowl and garnish with the fresh parsley and remaining walnuts.