Tunisian spiced wheat berry salad

Indulge in the exotic flavors of Tunisian cuisine with a zesty spiced wheat berry salad. A perfect harmony of aromatic spices awaits in every bite.

Ingredients:

• 3/4 cup hard red wheat berries
• 1 firm medium eggplant
• 2 red bell peppers
• 1/2 red onion
• 1/3 cup olive oil
• 1 tablespoon harissa spice blend
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 cup pine nuts
• 2 tablespoons fresh dill, chopped
• 1 lemon, juiced

Instructions:

1. Place wheat berries in a medium saucepan and cover them with cold water. Allow them to soak for a minimum of 2 hours.
2. After soaking, gently simmer the wheat berries until they are tender, with a slight chewy texture but not mushy. Cooking time may vary depending on the duration of soaking, usually between 30-60 minutes.
3. Preheat the oven to 425F.
4. Remove the stems from the peppers, trim the top and bottom of the eggplant, and peel the outer layer of the onion.
5. Dice the vegetables into small cubes, approximately the size of a pistachio.
6. In a big mixing bowl, mix the spices with salt and oil.
7. Combine all the diced vegetables in the bowl and use your hands to ensure they are evenly coated.
8. Spread the vegetables out onto 2 baking sheets, allowing enough space for them to roast and become crispy. Avoid piling them on top of each other to prevent steaming.
9. Roast the vegetables until the edges are slightly charred and they are thoroughly cooked.
10. Strain the soaked wheat berries well and mix them in the large mixing bowl with the warm roasted vegetables. Add lemon, dill, salt, an additional drizzle of olive oil, and salt and pepper to taste.

Summary:

• Calories: 1539 kcal
• Fat: 99 g
• Protein: 28 g
• Carbs: 160 g
• Potassium: 2812 mg
• Magnesium: 368 mg