Freekeh Feast Bowl

Toss bell pepper and carrots on a baking sheet with a drizzle of olive oil, a pinch of salt and pepper, and 1 to 2 tsp harissa, depending on how much spice you like. Roast in oven until tender, about 20 minutes.

Once water is boiling, add freekeh to pot. Boil until tender, 20-25 minutes. Drain and return freekeh to pot.

Place shallot in another small bowl with 1 TBSP lemon juice, a pinch of salt, and a pinch of sugar. Toss to coat. Set aside to marinate. Place pistachios, a drizzle of olive oil, and half the za’atar in a small pan. Place pan over medium-high heat and toast pistachios, tossing frequently, until aromatic and a warm golden-brown shade, about 5 minutes.

Mix lemon zest, a large pinch of salt, and 2 TBSP olive oil with remaining lemon juice in bowl. In another small bowl, stir together yogurt, feta cheese, and remaining za’atar. Stir in water 1 tsp at a time until mixture has a consistency that’s thick and creamy but not stiff.