Mediterranean Wheat Berry and Bean Salad | Oregonian Recipes

Ingredients

• 4 ounces wheat berries (preferably soaked overnight)
• 3 garlic cloves, peeled and left whole
• Salt and freshly ground black pepper
• 2 tablespoon finely diced shallots
• 3 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon
• 2 tablespoons harissa (see note)
• 1 14-ounce can Great Northern beans or other navy beans, drained and rinsed
• 3 tablespoons capers, drained and rinsed
• 1/4 cup pitted and sliced black kalamata or nicoise olives
• Large handful of parsley, coarsely chopped
• Large handful of cilantro, coarsely chopped
• 2 tablespoons slivered almonds, toasted (see note)
• 1 preserved lemon (optional, see note)