You could make this with rice, quinoa or Israeli couscous; we like the deep nutty flavour of freekeh. This is also a delicious side dish to have with grilled lamb or kofta. Leave the asparagus whole if that is the plan.
| 2 T | harissa |
| 2 T | extra virgin olive oil |
| 1 T | cumin seeds |
| 1 T | sesame seeds |
| 1 t | sea (or kosher) salt |
| ½ t | fresh-cracked black pepper |
| spritz fresh lemon juice | |
| 1 sm bunch | asparagus (8-12 spears) |
| 2-3 c | cooked freekeh |
| 4-6 | radishes, sliced |
| 1 handful | Italian parsley, chopped |
| 1 handful | fresh mint leaves, chopped |
| 1 c | plain Greek yogurt |
| more sesame seeds for garnish |
Mix harissa, olive oil, seeds, seasoning and lemon juice together to form a paste. Slather on the asparagus spears and roast for 10 minutes in the hot oven. Watch carefully.
Remove from oven and chop into 2-inch pieces (on the diagonal is nice) Divide the freekeh into 4 bowls and top with the asparagus, radish, parsley, mint, yogurt and sesame seeds if using.
Serves 2-3.