Source: dLife

Colorful salad, zesty flavor perfect for the holiday season.

Servings

0.5 cup Wheat, berries, hard white (hard winter wheat)
1.5 tsp salt , divided
2 lb sliced carrots , chopped
0.5 cup fresh lemon juice
2 tsp ground cumin
2 tsp paprika
0.25 tsp ground red pepper (cayenne)
2 medium garlic cloves , minced
0.33 cup Raisins, golden, seedless
2 tbsp extra virgin olive oil
3 tbsp chopped parsley
2 tbsp fresh cilantro , chopped

1 Place wheat berries and 1/2 teaspoon salt in saucepan.
2 Cover wheat berries with water until water is 2 inches above berries. Bring to a boil.
3 Reduce heat and cook, uncovered, for 50 minutes or until the wheat berries are tender. Drain.
4 Cook 1 pound of carrots in a large pot of boiling water for 2 minutes or until crisp-tender.
5 Remove, rinse with cold water, and drain. Repeat with remaining carrots.
6 Mix carrots and wheat berries in bowl.
7 Add 1 teaspoon salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil. Mix well.
8 Cover and refrigerate 1 hour until chilled. Garnish with parsley and cilantro.
9 For zesty dressing, mix lemon juice and cumin, and add some herbs right before use.