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Freekeh With Harissa-Roasted Vegetables

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Freekeh with harissa-roasted vegetables is a deliciously nutty dish made with healthy grains and spiced courgettes and aubergines

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  • Serves 4

  • Total time 1 hr

  • Calories 339 per serving

Ingredients

  • 2 courgettes, cut into chunks
  • 4 mini (brinjal) aubergines, halved, or one large, cut into chunks
  • 3 red onions, peeled and cut into chunks
  • 2 red peppers, cut into chunks
  • 1tbsp harissa paste
  • 3tbsp olive oil
  • 250g cooked freekeh
  • 3tbsp chopped flat-leaf parsley
  • juice of 1 lemon
  • 25g toasted hazelnuts, chopped

Preparation

If you’re looking for an aubergine recipe or courgette recipe to use up any of the veg you’ve got left over, give this tasty freekah dish a go.

With plenty of veg, including courgettes, onions, red peppers and cooked freekah, along with aubergines, this dish will give you a good dose of your five-a-day and can be easily packaged up and taken for lunch too.

Freekah is a grain that’s high in fibre and protein, so it’s a really healthy grain option. While aubergine is also high in fibre as well as being rich in antioxidants – especially nasunin, an antioxidant that’s found in the skin of an aubergine.

This dish would make an excellent side dish at a party or can be cooked up in batches for your lunch for the whole week – just don’t be surprised if the rest of the family wants some too!

HOW TO MAKE FREEKAH WITH HARISSA-ROASTED VEGETABLES

  1. Heat the oven to 170C fan, gas 5. Put the courgettes, aubergines, onions and peppers in a bowl. Add the harissa paste and oil plus plenty of seasoning, then toss well to combine. Put onto 1-2 lined baking trays and roast until tender, about 35 minutes.

  2. Return to the bowl, add the freekeh, parsley and lemon juice, and mix well. Pop onto a serving platter and scatter over the nuts.