Servings: 4

Ingredients

  • 2 cups green freekeh
  • 4 cups vegetable broth
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, chopped
  • ½ cup green bell peppers, chopped
  • ¼ cup red bell peppers, chopped
  • ½ cup yellow bell peppers, chopped
  • ½ cup chopped cauliflower
  • ½ cup garbanzo beans
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • 1 pinch turmeric
  • 2 teaspoons fresh squeezed lemon juice
  • ¼ cup cilantro and parsley, chopped

Step 1

Soak the freekeh in cold water for 15 to 20 minutes; then drain.

Step 2

In a large saucepan with a tight lid, place vegetable broth and soaked freekeh. Add salt and 1 tablespoon extra virgin olive oil.

Step 3

Cover and bring to boil on medium heat, stirring occasionally.

Step 4

Lower heat and simmer for 10 to 15 minutes until all water is absorbed.

Step 5

In a cast-iron skillet over medium flame, heat remaining tablespoon olive oil, then add onion and sauté for a couple minutes. Add garlic, spices, vegetables and season with salt, to taste.

Step 6

Cook until vegetables are tender.

Step 7

Add cooked freekeh to vegetables and combine well.

Step 8

Stir in lemon juice and serve topped with cilantro and parsley.