Freekeh Pilaff with Merguez Sausages

This is the perfect one-pan meal. Pilaffs are the staple dish of many a nation and using freekeh, a young green smoked wheat, is a wonderful alternative to rice with a wonderfully nutty texture. The flavours are hearty and comforting and you can easily vary what you put into this dish. It’s a real crowd-pleaser and a perfect dish for sharing with family and friends.


Serves 4 - 6

Preparation Time

Cook time

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Cook's NoteIf you can’t find merguez sausages, cooking chorizo works beautifully also and try barley as a substitute to freekeh, although you may need to cook the dish for a little longer.
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  • 250g freekeh
  • 400g merguez sausages or chipolatas or cooking chorizo if preferred
  • 1 large onion, finely chopped
  • 4 large garlic cloves, thinly sliced
  • 2 teaspoons of ground cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon of paprika (not smoked paprika)
  • 1 red pepper, cut into 1cm strips
  • 1 yellow pepper, cut into 1cm strips
  • 750ml of vegetable stock
  • ½ pack of flat leaf parsley, finely chopped
  • Vegetable oil
  • Salt and pepper to taste


Drizzle some vegetable oil into the shallow casserole and heat gently on a low to medium heat. Add the onion and fry until translucent.

Cut the sausages in half and fry them along with the onions until they begin to colour. Add the garlic and cook for one minute then add the freekeh, spices, peppers and a generous seasoning of salt and pepper and mix well.

Pour in the vegetable stock, add the parsley and stir just a few times. Place the lid on the casseroles and cook for 25 minutes until the freekeh is cooked and the water has been absorbed.

Take to the table and serve directly from the casserole.