North African Spiced Freekeh
with Roasted Squash
Prepare for a hit of flavour and colour with this hearty veggie salad! Moroccan spiced roasted squash with harissa onions bring a robust and spicy flavour to this dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Butternut Squash, cubes
1 tbsp
Moroccan Spice Blend
½ cup
Freekeh
(Contains: Gluten)
1 unit
Vegetable Broth Concentrate
56 g
Red Onion, chopped
6 g
Garlic
1 tbsp
Harissa Paste
113 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Almonds, sliced
(Contains: Tree nuts)
28 g
Dried Currants
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F and 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.
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 in the same pan. Cook, stirring occasionally, until softened, 2-3 min. Add garlic and harissa paste. Cook, stirring often, until fragrant, 30 sec. Transfer harissa spiced onions to a small bowl.
When freekeh is done, add harissa spiced onions, spinach, half the currants 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. Sprinkle feta, remaining currants and remaining almonds over top.
