Freekeh is an ancient grain from the Middle East. Due to its high amount of resistant starch it has much less carbohydrate than other grains such as rice and pasta. It's high in fibre and combined with these other ingredients very delicious.
Place the freekeh in a pan with the water and bring to the boil. Reduce the heat to simmer, cover the pan and cook for 20 - 25 minutes.
Drain any excess moisture from the cooked grain then spread it over a towel to dry.
While the freekeh is cooking, dry roast the almonds in a small pan for about 5 minutes until toasted and golden.
Spoon the freekeh into a bowl and mix the onion, capsicum, almonds, fresh herbs, lemon zest and seasoning through the grain.
Mix the olive oil, lemon juice and lemon zest together and pour over the freekeh.
Scatter the pomegranate seeds over the grain and serve.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 25 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1239 kj |
| Calories | 296 kcal |
| Fat | 20 g |
| Saturated Fat | 2 g |
| Total Carbohydrate | 23 g |
| Total Protein | 6 g |
| Fibre | 7 g |
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