A Middle Eastern vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Eggplant and bell peppers are on the Dirty Dozen — prioritize organic to reduce pesticide exposure. Herbs like parsley and mint also benefit from being organic.

Ingredients

• 1 cup freekeh
• 2 cups water
• 1 large eggplant
• 1 red bell pepper
• 1 zucchini
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup toasted pine nuts
• 1 pomegranate

Method

1. Preheat the oven to 200°C (400°F).
2. Rinse the freekeh and add it to a pot with the water. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes until tender. Drain any excess water.
3. Cut the eggplant, red bell pepper, and zucchini into bite-sized pieces. Toss them with 1 tablespoon of olive oil, cumin, coriander, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, turning halfway through, until golden and tender.
5. Juice the lemon and mix the juice with 1 tablespoon of olive oil, whisking until combined.
6. Cut the pomegranate in half and tap out the seeds into a bowl.
7. In a large bowl, combine the cooked freekeh, roasted vegetables, parsley, and mint.
8. Drizzle with the lemon and olive oil dressing, and toss to combine.
9. Sprinkle with the toasted pine nuts and pomegranate seeds before serving.

Notes

• Substitute almonds for pine nuts if desired.
• Prepare freekeh and roast vegetables a day ahead for quicker assembly.
• Serve as a main course or alongside grilled vegetables.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Middle Eastern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.