Not all grains are created equal. Why not sidestep the couscous and try ‘supergrain’ freekeh instead?

Couscous and freekeh are both derived from wheat, but while the former is refined and therefore low in nutrients, freekeh is a wholegrain powerhouse. This ancient grain is wheat that’s been harvested and roasted while still young and green, and you can use it in place of rice, quinoa or oats. It has a slightly smoky flavour and a nutty, chewy texture, and it can be added to soups and stews, or used cold in a salad.

Freekeh is high in fibre – containing a whopping 16.5g per 100g – compared to couscous, which has a mere 1g. It also boasts 12.5g of protein (compared to just 4g in couscous) and is lower on the glycaemic index. This makes it a great option for the health conscious, as it supports digestive health, makes you feel fuller for longer, and keeps your blood sugar steady. Feekeh is also packed with minerals, including good amounts of calcium, magnesium, zinc and iron, all of which are vital if you’re lifting heavy and want to keep your muscles and immune system in tip-top shape.

EAT THIS

Protein

12.5g

FREEKEH

Fibre

16.5g

PER 100G

Calcium

53mg

NOT THAT

Protein

4g

COUSCOUS

Fibre

1g

PER 100G

Calcium

8g

How To Cook Freekeh

Place two cups of freekeh to five cups of cold water in a saucepan. Bring it to the boil, stirring occasionally, then put the lid on and reduce to a simmer. Cook for 40-45 minutes, until tender.  

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