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.
1/2 cup uncooked wheat berries (hard winter wheat)
1 1/2 teaspoons salt, divided
2 pounds carrots, chopped
1/2 cup fresh lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1/3 cup golden raisins
2 tablespoons extravirgin olive oil
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
How to Make It
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.
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.