Lowfatbeefmarrakesh Recipes

HOW TO COOK FREEKEH

How to Cook Freekeh image

Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 2

Ingredients

1 cup cracked freekeh
Kosher salt

Steps:

In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes.
Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.

MOROCCAN FREEKEH TRAYBAKE

Moroccan freekeh traybake image

Combine chickpeas and freekah with cherry tomatoes, olives and apricots to make this easy vegetarian one-pan supper. It's tasty and healthy, serving up three of your 5-a-day

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
400g can chickpeas , rinsed and drained
1 tsp ground coriander
1 tsp ground cumin
½ tsp chilli flakes
270g cherry tomatoes
½ x 400g can apricot halves , drained and roughly chopped
70g green olives
250g pouch cooked freekeh
70g fat-free Greek yogurt
small bunch dill , finely chopped

Steps:

Heat oven to 200C/180C fan/ gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste.
Combine the yogurt and most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt.

Nutrition Facts : Calories 622 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 16 grams sugar, Fiber 16 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium

CROCK POT BEEF MARRAKESH

Crock Pot Beef Marrakesh image

Absolutely beautiful tagine (slow cooked) beef with fragrant Moroccan spices, sultanas and apricots. If you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. The original recipe calls for 4 teas garlic, I prefer one, to allow the apricotty sweetness to remain. Personally I think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! Can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. This recipe comes from the Family Health Network, Australia.

Provided by RubberDucky AU

Categories Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 kg stewing beef, lean, diced
2 tablespoons olive oil
2 onions, sliced
1 teaspoon garlic, crushed (or to taste)
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground turmeric
1/2 teaspoon ground cinnamon
1/2 cup sultana
1 cup apricot nectar
1 cup beef stock
dried apricot (optional)

Steps:

Heat a little oil in deep sided pan on high, fry onion until browned. Remove and put aside.
Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
Toss into crock pot beef, onion, and remaining ingredients, stir to combine. I like to include a cup of dried apricots.
Cook on low all day, 8 to 10 hours until fork tender. Season to taste. Serve over rice or with couscous and veggies. Savour!

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