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Moroccan Spiced Freekeh

Moroccan Spiced Freekeh

with Roasted Squash

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Prepare for a hit of flavour and colour with this hearty veggie salad bowl! Moroccan-spiced roasted squash with spiced onions bring a robust and spicy flavour to this dish!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Butternut Squash, cubes

1 tbsp

Moroccan Spice Blend

½ cup

Freekeh

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

6 g

Garlic

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

56 g

Onion, chopped

1 tbsp

Indian Spice Blend

28 g

Sultana Raisins

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Calories580 kcal
Fat26 g
Saturated Fat3.5 g
Carbohydrate77 g
Sugar21 g
Dietary Fiber15 g
Protein17 g
Cholesterol0 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until liquid is absorbed, 25-28 min.

2

While freekeh cooks, toss squash, 1 tsp Moroccan Spice Blend and 1 tbsp oil (dbl both for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 22-24 min.

3

While squash roasts, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.

4

Add 1 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring occasionally, until softened, 2-3 min. Add garlic and 1/2 tbsp Indian Spice Mix (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Transfer spiced onions to a small bowl.

5

When freekeh is done, add spiced onions, spinach, half the raisins and half the almonds to the pot. Stir together, until spinach wilts, 1-2 min. Season with salt and pepper.

6

Divide freekeh between plates and top with roasted squash. Crumble over feta, then sprinkle with remaining raisins and remaining almonds.