Recipe

Spiced freekeh with cucumber and garlic minted yoghurt

Feed the family with this delicious spiced freekeh with cucumber and garlic minted yoghurt - deliciously exciting and flavoursome.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 6
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Ingredients

Spiced freekeh with cucumber and garlic minted yoghurt
  • 2 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 2 medium carrots (20g), diced ino small cubes
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli powder
  • 2 teaspoon cumin seeds
  • 1 1/2 cup (300g) cracked greenwheat freekeh
  • 1 bay leaf
  • 2 1/2 cup (625ml) vegetable stock or water
  • 2 lebanese cucumbers (260g)
  • 1 fresh long green chilli, sliced hinly
  • 1/2 cup fresh coriander leaves
  • 1/2 cup (80g) flaked almonds, roasted
Garlic minted yoghurt
  • 1 1/2 cup (420g) greek-style yoghurt
  • 2 clove garlic, crushed
  • 1/4 cup lightly packed finely chopped fresh mint

Method

Spiced freekeh wih cucumber and garlic mined yoghurt
  • 1
    Heat oil in a large saucepan over medium heat; cook onion, garlic and carrot, stirring, for 3 minutes. Add spices and seeds; cook, stirring, for 2 minutes. Stir in freekeh to coat. Add bay leaf and stock; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until most of the liquid is absorbed. Remove from heat; stand, covered, for 10 minutes.
  • 2
    Meanwhile, make garlic minted yoghurt: Combine ingredients in a small bowl; season to taste.
  • 3
    Using a vegetable peeler, peel cucumbers lengthways into long thin ribbons.
  • 4
    Serve freekeh mixture topped with yoghurt, cucumber and combined chilli, coriander and nuts.

Notes

For this recipe, you can use 1 teaspoon ground cinnamon instead of the allspice, if you like. Freekeh is roasted green wheat that contains more nutrients than the mature version of the same grain. It has a delicious nutty taste and texture, and is available from major supermarkets and health food stores.

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