Moroccan Spiced Freekeh Pilaf

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m


  • 200g of Artisan Grains Greenwheat Freekeh (1 pack) or 2 packs of Microwave Wholegrain Freekeh
  • 1 Litre of vegetable stock (or water)
  • 1 Tablespoon of olive oil
  • 1 large courgette, thinly sliced lengthways
  • 1 Teaspoon of Ras El Hanout spice
  • 1 Tablespoon of rapeseed or sunflower oil
  • 100g of pomegranate seeds
  • 50g of pistachio nuts (shelled and roughly chopped)
  • 1 small bunch of parsley, finely chopped
  • A small handful of mint leaves, for garnish
  • salt and pepper (to taste)


Step 1

Add the Greenwheat Freekeh and olive oil to 1 Litre of slightly salted water or stock in a medium saucepan.

Step 2

Stir, bring to the boil and reduce heat and simmer for 15 minutes or until tender. Drain water and set aside.

Step 3

If using Microwave Freekeh, follow pack instructions and microwave on high (800W) for 90 seconds.

Step 4

In a griddle pan or frying pan on medium/high heat, add the rapeseed oil and courgette strips, sprinkling with Ras El Hanout Spice, and fry until lightly browned and crisping. Turn occasionally to ensure even frying.

Step 5

In a large bowl, toss the cooked Freekeh with pomegranate seeds, pistachios and chopped parsley to ensure well mixed together and season to taste.

Step 6

Serve in individual bowls and finish with the courgette strips and mint leaves.

Related Recipes:
  • Greek Salad with Herbed Freekeh

  • Freekeh Mushroom Risotto

  • Greenwheat Freekeh with Grilled Scallops and Butternut Squash

  • Freekeh and Tomato Summer Salad

  • North African Spiced Freekeh

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