HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Spiced Freekeh
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!

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Butternut Squash, cubes

1 tbsp

Moroccan Spice Blend

½ cup



1 unit

Vegetable Broth Concentrate

6 g


113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled


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


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
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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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.


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.


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.


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.


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.


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