Wheat Berry Salad With Harissa And Pistachios Recipe

• 2 cups soft wheat berries, rinsed
• 1/4 cup low-fat Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Harissa
• 4 teaspoons lemon juice, freshly squeezed
• 1/2 cup carrots, diced
• 1/2 cup pistachios, roasted and salted, chopped
• 1/4 cup currants
• 1/4 cup mint, finely chopped
• 2 tablespoons shallot

1. Add the wheat berries to a large pot. Pour in 7 cups of water and turn the heat to high. When boiling, cover, reduce heat to a simmer, and cook for 45 minutes to an hour. They should be tender but still chewy. When done, drain in a colander, rinse with water to cool, and then let drain again.
2. Whisk together the yogurt, olive oil, harissa, and lemon juice in a large bowl. Add the wheat berries, carrots, pistachios, currants, mint, and shallot. Stir well and season with salt to taste.

soft wheat berries, lowfat, extravirgin olive oil, lemon juice, carrots, pistachios, currants, mint, shallot

Taken from www.seriouseats.com/recipes/2010/06/wheat-berry-salad-with-harissa-pistachios-salad-recipe.html (may not work)