Moroccan spiced freekah salad

If you haven’t tried freekah before, you should. It’s a ‘superfood’ that packs a punch of protein and it’s mighty delicious. You can find it at most Middle Eastern supermarkets or health food stores and it’s worth seeking out. If you can’t find freekah then brown rice, quinoa or even barley are a great alternative in this recipe.

This freekah salad can also be served as a warm side dish, but I like to refrigerate the freekah when prepared and add salad greens before serving. The toasted spices and the texture of the freekah itself, makes this a truly beautiful and hearty dish.

Ingredients

½ cup rinsed freekah
½ brown onion chopped
½ teaspoon turmeric powder
½ teaspoon cumin powder
1/3 teaspoon dried chilli flakes
¼ cup craisins or sultanas
Salt and pepper to taste

1/3 cup natural yoghurt
¼ bunch fresh mint or parsley finely chopped
½ lemon (optional)
¼ cup toasted nuts (like almonds, optional)

  • Lightly brown the onion and spices until the onion is soft.
  • Add the freekah and stir through. Toast everything for about 4 minutes.
  • Add 1/3 cup of water and bring to the boil, then turn down the heat to allow the freekah to simmer for about 15 minutes with the lid on.
  • When the water has absorbed, add the dried fruit, turn off the heat and with the lid on let the freekah rest for 10 minutes.
  • Give the freekah a good stir and serve with toasted nuts, a wedge of grilled lemon or  yoghurt that’s been combined with mint or parsley.

* I often stir through a chopped tomato or some shredded lettuce right before serving to bulk up my salad.

** This recipe is great when used as a side to a Moroccan tagine dish, or accompanied by meat, poultry or fish. Just experiment with your cooking to get a great balance of textures and flavours.

Freekah

Freekah has a terrifically nutty and buttery taste. Its texture has great bite which demonstrates how less processed this ancient Middle Eastern grain is. A staple in Arabic cultures, freekah has a high fibre and protein content as it’s harvested young – still green in colour, then roasted. It’s simply fantastic!

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