Name: Spiced freekeh with cucumber and garlic minted yoghurt
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

10M

Cook

35M

Total

45M

Ingredients

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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