---
title: Freekeh Feast Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/freekeh-feast-bowl-5b47a3cbae08b52c5636e9c2
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Wheat
  - Tree Nuts
  - Sesame
  - Milk
tags:
  - Spicy
  - Vegetarian
  - Grain Bowls
  - Healthy
rating: 4.0
rating_count: 726
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/freekeh-feast-bowl.avif"
---

@carrots{2%pieces}
@bell pepper{1%piece}
@shallot{1%piece}
@parsley{1%bunch}
@lemon{1%piece}
@harissa powder{2%tsp}
@freekeh{½%cup}
@pistachios{¼%cup}
@za'atar spice{1%tbsp}
@yogurt{½%cup}
@feta cheese{¼%cup}
@olive oil{3%tbsp}
@sugar{1%tsp}
@salt{to taste}
@black pepper{to taste}
@water{2%tbsp}

Preheat oven to 400 degrees. Bring a #medium pot{} of generously salted water to a boil. Wash and dry all produce. Peel carrots and slice into ½-inch pieces. Core, seed, and slice bell pepper into strips. Halve, peel, and thinly slice shallot. Finely chop parsley. Zest lemon, then halve and squeeze juice into a #small bowl{}.

Toss bell pepper and carrots on a #baking sheet{} with 1 tbsp olive oil, 1 pinch salt, 1 pinch black pepper, and 1 tsp harissa powder. Roast until tender ~{20%minutes}.

Once water boils, add freekeh. Boil until tender ~{20%minutes}. Drain and return to pot.

In another #small bowl{}, combine shallot, 1 tbsp lemon juice, 1 pinch salt, and 1 tsp sugar. Toss to coat and set aside to marinate. Place pistachios, 1 tbsp olive oil, and half the za'atar spice in a #small pan{}. Toast over medium-high heat, tossing frequently, until aromatic and golden ~{5%minutes}.

Mix remaining lemon juice, lemon zest, 1 pinch salt, and 1 tbsp olive oil in a #small bowl{}. In a separate #small bowl{}, stir together yogurt, feta cheese, and remaining za'atar spice. Stir in 1 tbsp water until thick and creamy.

Pour lemon dressing over freekeh and stir to coat. Divide between plates and top with roasted veggies. Dollop with yogurt sauce. Garnish with marinated shallot, toasted pistachios, and parsley.