Name: Moroccan Freekeh with Butternut Squash and Kohlrabi
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Serves 2
Cuisine: Moroccan
Ingredients: ¼ cup [7 g] chopped flat-leaf parsley; Kosher salt and Freshly ground black pepper; 2 cups [480 ml] vegetable broth; Zest and juice of ½ lemon, plus more juice as needed; 2 cups [230 g] diced kohlrabi; 2 cups [230 g] diced butternut squash; ¼ cup [40 g] raisins; ¼ cup [30 g] slivered almonds; 2 Tbsp olive oil, plus more for drizzling; ½ tsp ras el hanout or other Moroccan spice blend; ½ tsp ground cinnamon; ½ tsp ground cumin; 1 leek, white part only, cleaned and sliced

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Commonly found in North Africa and the Middle East, freekeh is a young, green wheat that has been lightly toasted, creating a smoky, nutty texture that’s similar to bulgur. Higher in protein and lower on the glycemic index than many grains, it’s not only tasty but good for you as well. The kohlrabi, raisins, and butternut squash add sweetness, the almonds extra crunch, and the spices will waft you away to a souk in the Casbah.