Spiced freekeh with cucumber and garlic minted yoghurt

Spiced freekeh with cucumber and garlic minted yoghurt brought to you by Australian Women's Weekly.

  • 45 mins cooking
  • Serves 6
  • Print


Spiced freekeh with cucumber
  • 2 tablespoon olive oil
  • 1 large_piece onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 2 medium_piece carrots (240g), diced
  • 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 small_piece lebanese cucumbers (260g)
  • 1 fresh long green chilli, sliced thinly
  • 1/2 cup fresh coriander leaves
  • 1/2 cup (80g) flaked almonds, roasted
Minted garlic yoghurt
  • 1 1/2 cup (420g) greek-style yoghurt
  • 2 clove garlic, crushed
  • 1/4 cup fresh mint, finely chopped


Spiced freekeh with cucumber and garlic minted 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 bowl; season to taste.
  • 3
    Using a vegetable peeler, peel cucumbers lengthways into long thin ribbons.
  • 4
    Serve freekeh mixture topped with yoghurt and cucumber; top with combined chilli, coriander and nuts.


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.