Moroccan Spiced Freekeh with Cumin

Moroccan Spiced Freekeh with Cumin

Nutty cracked wheat simmers with cumin and cinnamon for a smoky, chewy side.

Total 45 min Makes 4 servings Calories 290/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

Freekeh is toasted briefly before simmering to deepen its nutty flavor, then tossed with warm Moroccan spices, golden raisins, and toasted almonds. The result is a chewy, aromatic grain side that pairs well with roasted chicken, lamb, or grilled vegetables. It also holds up well at room temperature, making it a good option for buffets or make-ahead meals.

Ingredients

  • 1 cup cracked freekeh, rinsed
  • 2 tablespoons olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 cups vegetable broth
  • 1/3 cup golden raisins
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons fresh cilantro, chopped
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

  2. Add the garlic, cumin, cinnamon, ginger, and cayenne. Stir constantly and cook until fragrant, about 1 minute.

  3. Add the rinsed freekeh and stir to coat the grains in the spiced oil, toasting for about 2 minutes.

  4. Pour in the vegetable broth and add the salt. Bring to a boil, then reduce heat to low, cover, and simmer until the freekeh is tender and most liquid is absorbed, 25 to 30 minutes.

  5. Remove from heat and stir in the golden raisins. Cover and let stand 5 minutes to soften the raisins and finish steaming the grains.

  6. Fluff the freekeh with a fork, then stir in the toasted almonds, cilantro, lemon juice, and black pepper.

  7. Taste and adjust salt and lemon juice as needed, then transfer to a serving dish.

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    Moroccan Spiced Freekeh with Cumin

    Freekeh is toasted briefly before simmering to deepen its nutty flavor, then tossed with warm Moroccan spices, golden raisins, and toasted almonds. The result is a chewy, aromatic grain side that pairs well with roasted chicken, lamb, or grilled vegetables. It also holds up well at room temperature, making it a good option for buffets or make-ahead meals.

    45 min 4 servings 290 cal

    Ingredients

    • 1 cup cracked freekeh, rinsed
    • 2 tablespoons olive oil
    • 1/2 cup onion, finely chopped
    • 2 cloves garlic, minced
    • 2 teaspoons ground cumin
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon cayenne pepper
    • 2 cups vegetable broth
    • 1/3 cup golden raisins
    • 1/4 cup sliced almonds, toasted
    • 2 tablespoons fresh cilantro, chopped
    • 1 lemon, juiced
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

    2. 2

      Add the garlic, cumin, cinnamon, ginger, and cayenne. Stir constantly and cook until fragrant, about 1 minute.

    3. 3

      Add the rinsed freekeh and stir to coat the grains in the spiced oil, toasting for about 2 minutes.

    4. 4

      Pour in the vegetable broth and add the salt. Bring to a boil, then reduce heat to low, cover, and simmer until the freekeh is tender and most liquid is absorbed, 25 to 30 minutes.

    5. 5

      Remove from heat and stir in the golden raisins. Cover and let stand 5 minutes to soften the raisins and finish steaming the grains.

    6. 6

      Fluff the freekeh with a fork, then stir in the toasted almonds, cilantro, lemon juice, and black pepper.

    7. 7

      Taste and adjust salt and lemon juice as needed, then transfer to a serving dish.