Fresh lemon juice and cumin make a zesty, savory dressing for this robust salad. Make and chill up to 2 days ahead; sprinkle with herbs just before serving.

Recipe by Cooking Light December 2003

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Recipe Summary

Yield:
8 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place wheat berries and 1/2 teaspoon salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 minutes or until the wheat berries are tender. Drain.

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  • Cook half of carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water, and drain. Repeat procedure with remaining carrots. Combine carrots and wheat berries in a large bowl; add 1 teaspoon salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled. Sprinkle with the parsley and cilantro.

Nutrition Facts

145 calories; calories from fat 25%; fat 4g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 3.2g; carbohydrates 26.5g; fiber 4.6g; iron 1.5mg; sodium 409mg; calcium 44mg.
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