Slow cooked wheatberry & Harissa
 

Slow cooked wheatberry & Harissa

During wintertime, this is a staple on our Saturday lunch table.
If you like things on the garlicky side, I would suggest adding one
whole garlic bulb into the bag.

 

Ingredients:

1 1/2 cups wheatberry
3 1/ 2 cups boiling water
2 tsp. salt
2 tbsp.  Harissa
2 tbsp. oil

Preheat the oven to 300f.
Mix the boiling water with the oil, salt and Harissa.
Inside an oven bag, place the wheatberry and pour 
the water inside the bag. Tie the bag.
Fill an ovenproof pot with boiling water   (1/3 of a pot) 
Place the bag inside the pot, cover with a lid and bring to a boil on a stovetop. Once the water has boiled place the pot in the oven for 4 hours.
Remove the wheatberry from the bag and serve as a side dish.