Curried Freekah Salad

Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.

Serves: 6


  • 1 cup cracked freekeh
  • 2½ cups vegetable broth
  • 1 sweet potato or yam
  • 1 large red pepper, diced
  • ½ purple onion, diced
  • 4 garlic cloves, diced
  • 2 tablespoons extra virgin olive oil or grapeseed oil
  • 3 to 5 tablespoons mild curry powder
  • ½ cup dried cranberries or raisins
  • 1 cup apricots, chopped
  • 1 cup frozen peas, thawed
  • 1 cup sliced almonds or pepita seeds
  • Salt and pepper to taste


Preheat the oven to 375 degrees.

Pour 2½ cups of broth and the freekeh in a saucepan and bring to a boil for 1 minute. Reduce heat to low, cover and simmer for about 25 minutes until the freekeh is tender. Once the freekeh is cooked, place in a separate dish to cool in the refrigerator.

Scrub the sweet potato and cut into 1-inch cubes. Place cubes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake for about 25 minutes or until tender. Remove from oven and set aside.

In a large skillet, heat oil over medium heat and toss in red pepper, onion, and garlic. Cook for 3 to 5 minutes and then add curry powder, salt and pepper. Cook until the onions are translucent. Set aside to cool. Toss freekeh in bowl with vegetable mixture, add dried fruits, nuts, peas and sweet potatoes. Season to taste and serve. Try adding lightly steamed broccoli, sautéd cauliflower, chickpeas or lentils to this recipe.

Curried Freekah Salad