The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.
Harissa is a North African red chili paste. It is their version of ketchup, but spicy, and eaten with most meals. Similar in flavor and heat to Thai sriracha sauce. I’m still experimenting with it, but I added it to scrambled eggs the other day and it was delicious!
Eater’s Note: This dish keeps well. Arugula is a hearty green so it doesn’t wilt under olive oil. Perfect dish to have for lunch – satisfying, but won’t leave you feeling heavy and tired.
- 2 cups baked butternut squash
- 2 cups cooked wheatberries
- 3 handfuls of washed arugula leaves
- ½ cup firm sheep milk cheese (such as a young manchego) - cut into small cubes
- 2 tbsp extra virgin olive oil
- 2-3 tbsp harissa (or more if you like heat)
- dash of sea salt to taste
- Add all ingredients to a large bowl and toss to combine.
Sources: NPR