Freekeh Feast Bowl

🥘 Ingredients

• bell pepper
  2 unit
• carrots
  6 unit
• feta cheese
  1 c
• freekeh
  1 c
• harissa powder
  4 tsp
• lemon
  2 unit
• olive oil
  1/3 c
• parsley
  ½ oz
• pepper
• pistachios
  2 oz
• salt
• shallot
  2 unit
• sugar
  ¼ tsp
• water
• yogurt
  8 oz
• za'atar spice
  2 tsp

🍳 Cookware

• medium pot
• baking sheet
• small bowl
• small pan

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Bring a medium pot of generously salted water to a boil. Peel carrots and halve lengthwise, then slice crosswise into ½-inch-thick pieces. Halve, core, and seed bell pepper , then cut into ½-inch-wide strips. Halve, peel, and thinly slice shallot . Chop parsley . Zest lemon , then halve; squeeze juice into a small bowl.

   water, carrots: 6 unit, bell pepper: 2 unit, shallot: 2 unit, parsley: ½ oz, lemon: 2 unit
2. 

   2

   Toss bell pepper and carrots on a baking sheet with a drizzle of olive oil , a pinch of salt and pepper , and 1 to 2 tsp of harissa powder , depending on how much spice you like. Roast in oven until tender, about ⏱️ 20 minutes .

   olive oil: 1/3 c, salt, pepper, harissa powder: 4 tsp
3. 

   3

   Once water is boiling, add freekeh to pot. Boil until tender, ⏱️ 25 minutes . Drain and return freekeh to pot.

   freekeh: 1 c
4. 

   4

   Place shallot in another small bowl with 1%tbsp lemon juice, a pinch of salt, and a pinch of sugar . Toss to coat. Set aside to marinate. Place pistachios , a drizzle of olive oil, and half the za'atar spice in a small pan . Place pan over medium-high heat and toast pistachios, tossing frequently, until aromatic and a warm golden-brown shade, about ⏱️ 5 minutes .

   sugar: ¼ tsp, pistachios: 2 oz, za'atar spice: 2 tsp
5. 

   5

   Mix lemon zest, a large pinch of salt, and 2%tbsp olive oil with remaining lemon juice in bowl. In another small bowl, stir together yogurt and feta cheese and remaining za'atar. Stir in water 1 tsp at a time until mixture has a consistency that's thick and creamy but not stiff.

   yogurt: 8 oz, feta cheese: 1 c
6. 

   6

   Pour lemon dressing over freekeh in pot and stir to coat. Divide between plates, then arrange veggies on top. Dollop with feta sauce. Garnish with shallot, pistachios, and parsley.