1 1/2 teaspoons salt, divided 2 garlic cloves, minced
2 pounds carrots, chopped 1/3 cup golden raisins
1/2 cup fresh lemon juice 2 tablespoons olive oil
2 teaspoons ground cumin 3 tablespoons chopped parsley
2 teaspoons paprika 2 tablespoons chopped cilantro
Cook half of carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water, and drain. Repeat procedure with remaining carrots. Combine carrots and wheat berries in a large bowl; add 1 teaspoon salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled. Sprinkle with the parsley and cilantro.
From Cooking Light, Dec. 2003.