A vibrant tableau of lightly toasted freekeh speckled with verdant herbs and purple onions, crowned by the ruby red of harissa-spiced chard and garnished with a dollop of creamy white citrus yogurt. Lightly sprinkled with pomegranate seeds that lend a sparkling, jewel-like charm to the dish.

Harissa-Spiced Freekeh with Rainbow Chard and Citrus Yogurt

Name: Harissa-Spiced Freekeh with Rainbow Chard and Citrus Yogurt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Mediterranean Fusion
Ingredients: freekeh, 1 cup rinsed and drained; rainbow chard, 1 bunch stems separated and chopped into 1-inch segments, leaves roughly chopped; small red onion, 1 finely diced; cloves garlic, 2 minced; harissa paste, 1 tablespoon; lemon, 1 zested and juiced; plain Greek yogurt, ½ cup; fresh mint, 2 tablespoons finely chopped; fresh parsley, 2 tablespoons finely chopped; olive oil, 2 tablespoons; salt, to taste; pomegranate seeds, 1/4 cup for garnish

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Mediterranean Fusion

Technique Boiling

Diet Friendly Mediterranean

Daily Recipe: February 15, 2026

This exciting dish takes inspiration from the delectable flavors of African cuisine and blends them beautifully with the wholesome, heart-health principles of the Mediterranean diet. Our star ingredient is freekeh, a green wheat that is lightly smoked, giving it a nutty depth that pairs well with the bold flavors of harissa and fresh herbs.

Ingredients (for 2)

Freekeh - 1 cup - rinsed and drained
Rainbow chard - 1 bunch - stems separated and chopped into 1-inch segments, leaves roughly chopped
Small red onion - 1 - finely diced
Cloves garlic - 2 - minced
Harissa paste - 1 tablespoon
Lemon - 1 - zested and juiced
Plain greek yogurt - ½ cup
Fresh mint - 2 tablespoons - finely chopped
Fresh parsley - 2 tablespoons - finely chopped
Olive oil - 2 tablespoons
Salt - to taste
Pomegranate seeds - 1/4 cup - for garnish

Preparation

Step 1 - 🥘💧🌾

In a pot, bring 2 cups of water to a boil. Add the rinsed freekeh, reduce heat to a simmer, cover, and cook for 20-25 minutes until tender and water absorbed. Allow to sit for 5 minutes then fluff with a fork.
Step 2 - 🍳🧅🔥

Heat oil over medium heat in a frying pan. Add onions and garlic, cooking until they soften and become aromatic.
Step 3 - 🍳🌿🔥

Add chopped chard stems to the pan, sauté until tender. Mix in the harissa paste to coat the onions and chard.
Step 4 - 🍋🌿🎛️

Mix in the chard leaves, a pinch of salt, and a squeeze of lemon juice. Sauté until the leaves have wilted.
Step 5 - 🥣🍋🥄

In a bowl, combine Greek yogurt, the remaining lemon juice, and half of the lemon zest. Stir until combined.
Step 6 - 🥘🍲🌿

Combine cooked freekeh, sautéed vegetables and herbs in the frying pan, stirring to incorporate the flavors.
Step 7 - 🍽️🍋💖

Divide the dish between two plates, topping each serving with a dollop of citrus yogurt, a sprinkle of pomegranate seeds, and the remaining lemon zest.

Additional

This dish is a fantastic way for kids to get involved in the kitchen! Let them rinse and drain the freekeh, or zest the lemons. You can always add different fresh herbs if preferred. The dish can also work well by replacing Greek yogurt with a vegan yogurt variety or adding in grilled chicken or tofu for extra protein.