I had never attempted cooking Freekeh before this, and I cannot express to you how happy I am that I finally did! This dish has different layers of delicious flavours that you can taste in every single bite. I’m sharing this nice and simple recipe that is also quite quick to put together. It's a light, healthy but hearty dish that leaves you feeling just as satisfied as eating a 3 course meal!
1/2 lb of Ground Pork
1 cup of Butternut Squash, cut in cubes
1 tablespoons of Moroccan Spice Blend
1/2 cup of Freekeh
1 & 1/4 cups of Broth
1 cup of Onion, chopped
5 Garlic cloves
1 tablespoon Harissa Paste
1/2 cup of baby Spinach
1/4 cup of Feta Cheese, crumbled
1/4 cup of sliced Almonds
3 tablespoons of Sultana Raisins
3 tablespoons of Olive Oil
1/4 teaspoon of Salt and Pepper
Preheat the oven to 425°F.
Combine the freekeh and broth in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, covered, until liquid is absorbed, 25-30 minutes.
Toss the squash and 1 teaspoon of Moroccan Spice Blend with 1 tablespoon of oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the oven, stirring halfway through cooking, until golden-brown and tender, about 25 minutes.
Heat a large pan over medium-high heat. When it’s hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown, about 5 minutes. Set aside.
Add 1 tablespoon of oil to the same pan, then the pork and 1/2 teaspoon of Moroccan spice blend. Cook, stirring occasionally, until golden-brown and cooked through, about 5 minutes. Season with salt and pepper. Set aside on a plate and cover to keep it warm.
Add 1 tablespoon of oil and then the onions, to the same pan. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and harissa paste. Cook, stirring often, until fragrant, nearly 1 minute. Set aside in a bowl.
When the freekeh is done, add the harissa spiced onions, spinach, half the raisins and half the almonds. Stir it all together, until the spinach wilts, about 2 minutes. Season with salt and pepper. Divide freekeh between plates and top with roasted squash and ground pork. Crumble over feta and sprinkle with remaining raisins and remaining almonds, as you plate.
And voilà! Bon appétit!