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1
Soak the freekeh in water for 1 to 2 hours.
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2
In a hot frying pan, saute the garlic and onion in the olive oil until softened, but not browned.
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3
Add the shredded carrot, the drained freekeh, allspice and salt, to taste, and stir well.
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4
Pour in the stock and stir constantly until it comes to a boil.
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5
Reduce the heat to a simmer, cover, and cook for about 35 to 40 minutes until the grains are tender.
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6
Meanwhile, to cook the chicken livers, heat the oil in a frying pan, add the red onion and spring onion and saute them for a few minutes until softened.
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7
Set the onions to one side of the pan and saute the chicken livers and garlic for just a couple of minutes until the livers are cooked through and no longer pink.
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8
Mix the onion back in and add the stock, the bay leaf and then the spices and salt and pepper, to taste.
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9
Lower the heat, cover and cook for about 10 minutes until it is completely cooked through.
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10
Add the lemon juice at the end.
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11
Toast the almonds by placing in a dry frying pan and stirring for 2 to 3 minutes until they turn golden brown.
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12
Remove the almonds from the pan and chop roughly.
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13
To serve, spoon the freekeh onto plates and top with a serving of chicken livers.
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14
Garnish with the fresh coriander and the toasted almonds.
