Wheat Berry Salad with Harissa and Pistachios Recipe

• 2 cups soft wheat berries, rinsed
• 1/4 cup low-fat or nonfat Greek yogurt
• 3 tablespoons olive oil
• 1 tablespoon Harissa
• 4 teaspoons freshly squeezed lemon juice
• 1/2 cup small-dice carrots
• 1/2 cup roasted, salted pistachios, coarsely chopped
• 1/3 cup currants
• 1/4 cup finely chopped fresh mint leaves
• 2 tablespoons minced shallot

1. Fill a large saucepan with heavily salted water and bring to a boil over high heat.
2. Add wheat berries, reduce heat to medium, and cook until wheat berries are tender but still chewy, about 45 minutes to 1 hour.
3. Drain and evenly spread in a single layer on a baking sheet to cool.
4. Place yogurt, olive oil, harissa, and lemon juice in a large, nonreactive bowl and whisk until evenly combined.
5. Add cooled wheat berries, carrots, pistachios, currants, mint, and shallot and stir until evenly coated with dressing.
6. Season with salt.

soft wheat berries, lowfat, olive oil, freshly squeezed lemon juice, carrots, pistachios, currants, mint leaves, shallot

Taken from www.chowhound.com/recipes/wheat-berry-salad-with-harissa-and-pistachios-27486 (may not work)