Harissa-rubbed pork with freekeh, pickled onion, and lemon-dill yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Harissa-rubbed pork with freekeh, pickled onion, and lemon-dill yogurt

Harissa-rubbed pork with freekeh, pickled onion, and lemon-dill yogurt

Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 520 Calories/Serving

25–40 Minutes

Move over, quinoa. You’ve met your match. Freekeh is an ancient variety of durum wheat that’s packed with even more protein, fiber, and zinc. It tastes great with these harissa-rubbed pork chops and punchy pickled onion.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup freekeh
  • 1 organic red onion
  • Sunbasket quick-pickle brine (apple cider vinegar - honey)
  • 2 boneless center-cut pork loin chops (about 6 ounces each)
  • Sunbasket harissa spice rub (granulated garlic - harissa powder - sweet smoked paprika)
  • 1 organic cucumber
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket lemon-dill yogurt (Greek yogurt - lemon juice - dried dill)

Nutrition per serving

Calories 520, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 160mg (7% DV), Total Carb. 47g (17% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 4g Added Sugars, 8% DV), Protein 37g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the freekeh

In a small sauce pot, combine the freekeh and 1⅓ cups [2⅔ cups] salted water. Bring to a boil, reduce to a simmer, cover, and cook until the freekeh is tender and the water is absorbed, 18 to 20 minutes. Meanwhile, prepare the pickled onion. 


Pickle the onion

  • Peel and thinly slice enough onion to measure 1 cup [2 cups]. 

In a medium bowl, combine the onion and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper and the harissa spice rub.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until browned but still faintly pink within, 4 to 5 minutes per side. Transfer to a plate. Meanwhile, finish the freekeh.


Finish the freekeh

  • Peel the cucumber, if desired; cut the cucumber into ¼-inch pieces.
  • Strip the mint leaves from the stems; coarsely chop the leaves. 

In a large bowl, stir together the freekeh, cucumber, mint, and 1 to 2 tablespoons oil; season to taste with salt and pepper. 


Transfer the freekeh to individual bowls and top with the pork. Using a slotted spoon, remove the pickled onion from the brine. Garnish the dish with the lemon-dill yogurt and as much onion as you like and serve.

Kids Can!
  • Measure the water for the freekeh.
  • Measure the onion.
  • Stir the pickled onion. 
  • Strip the mint leaves. 
  • Stir the freekeh with cucumber and mint.