MOROCCAN WHEATBERRY SALAD

By Sharmd

Ingredients

• DRY INGREDIENTS:
• 1 CUP UNCOOKED WHEAT BERRIES (3 CUPS COOKED) soak overnight – reduces cooking time
• 1 YELLOW PEPPER, CHOPPED INTO 1/4” CUBES
• 8-10 WATER CHESTNUTS, CHOPPED INTO 1/4” CUBES
• 2 OZ RED ONION, CHOPPED INTO 1/4” CUBES
• 1 TSP CILANTRO, FINELY CHOPPED
• 1/2 CUP DRIED CRANBERRIES
• PISTACHIOS
• DRIED APRICOTS, CHOPPED
• DRESSING INGREDIENTS:
• JUICE OF 2 1/2 LEMONS
• JUICE OF 2 ORANGES
• 1 TSP GROUND CINNAMON
• 1/2 TSP GROUND CUMIN (OR WHOLE, TOASTED AND GROUND USING MORTAR AND PESTLE)
• 1 – 1 1/2 TBSP HONEY
• 1 TSP SAFFLOWER OR GRAPESEED OIL
• SALT, PEPPER, & CRUSHED RED PEPPER TO TASTE

Preparation

Step 1

BRING 3 CUPS OF WATER TO A BOIL. ADD WHEAT BERRIES. COVER AND SIMMER ON VERY LOW HEAT FOR 1 ½ HOURS OR UNTIL TENDER (HAVE TO TASTE THEM). CHECK PERIODICALLY TO SEE IF MORE WATER NEEDS TO BE ADDED DURING COOKING. DRAIN AND BRING TO ROOM TEMPERATURE. COMBINE WITH OTHER DRY INGREDIENTS.

IN A MIXING BOWL, WHISK TOGETHER ALL DRESSING INGREDIENTS. ADD SEASONING. COMBINE WITH DRY INGREDIENTS AND TOSS TOGETHER TO COAT.

REFRIGERATE OVERNIGHT OR SEVERAL HOURS TO ALLOW FLAVORS TO BLEND.