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Categories:
wheatberries harissa tomato paste olive oil onion ground cumin parsley mint pomegranate molasses lemon salt freshly ground black pepper cucumber tomatoes
Viewed: 40 - Published at: 2 years agoIngredients
- 3/4 cup wheatberries (soaked overnight, if you remember)
- 2 tablespoons harissa
- 2 tablespoons tomato paste
- 1/2 cup olive oil
- 1 small onion
- 1 teaspoon ground cumin
- 2 bunches parsley
- 10 sprigs mint
- 2 tablespoons pomegranate molasses
- juice from 1 large lemon
- salt
- freshly ground black pepper
- 1 cucumber
- 1 pint cherry tomatoes
Method
- Rinse and drain the wheatberries and cook them by simmering in about 2 cups of salted water over low heat until tender but still firm, about 90 minutes. When they are tender, drain them if necessary, transfer them to a serving bowl, and stir in the harissa and tomato paste.
- Peel and dice the onion. Heat a skillet over medium heat, add the olive oil, and then add the diced onions. Cook until they are thoroughly cooked through but do not let them brown. Add the cumin and cook for one more minute. Then pour the spiced onion oil over the wheatberries and mix.
- Scrape them into the bowl with the wheatberries and stir. Stir in the pomegranate molasses and lemon. Taste and add more lemon juice, salt, or harissa as desired.
- Peel the cucumber and chop it into lengthwise into quarters or sixths and then widthwise into 1/4 inch pieces. Halve or quarter the cherry tomatoes or chop the large tomatoes into 1/2 inch pieces. Fold the cucumbers and tomatoes into the dressed wheatberries. Serve at room temperature.
