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![Michael Boyer](/wp-content/uploads/2024/01/Michael-Boyer.png)
Michael Boyer
F&B Product Development Chef
Nordstrom Restaurant Group
Moroccan Harissa Grain Bowl
Recipe courtesy of Michael Boyer
Sponsor: SupHerb Farms
Servings: 25
Ingredients
- 4 c Kamut berries
- 4 c lentils
- 2 c extra-virgin olive oil, divided
- 1 c finely chopped Italian parsley
- 2 lemons, zested and juiced
- ¼ c minced garlic
- 1 tsp Aleppo pepper flakes
- 2 c SupHerb Farms® Moroccan Harissa, divided
- ¼ c white distilled vinegar
- 56 oz canned tomato sauce
- 1 c oven-roasted cherry tomatoes
- 3 lb baby carrots
- 1/2 c honey
- 2 ½ tsp kosher salt
- ½ tsp freshly ground pepper
- ¼ c finely chopped cilantro
- 4 c hummus
- Crispy fried shallots, as needed
Directions
- Soak the Kamut berries in water overnight. Drain and rinse berries.
- Place the Kamut berries and 3 c lightly salted water in a pot and bring to a boil. Cover and reduce heat to low. Simmer until soft, about 30 minutes. Drain off excess water.
- Rinse the lentils and place them in a pot with 3 qt lightly salted water. Cover and bring to a boil. Let boil for 2 to 3 minutes, then reduce heat to low and simmer until tender, about 25 minutes. Drain off excess water.
- In large bowl, combine the cooked Kamut, lentils, 1 c of the oil, the parsley, lemon zest and lemon juice. Toss to coat the grains.
- In a sauté pan, add 1/2 c of the oil, the garlic and Aleppo pepper flakes and cook over medium heat until fragrant, about 2 minutes.
- Add 1 c of the Moroccan Harissa and cook for 1 minute, then deglaze with the vinegar.
- Add the tomato sauce and tomatoes. Cook until heated through. Season with salt and pepper.
- Place the carrots in a large bowl. Whisk together the remaining ½ c oil, 1 c Moroccan Harissa, honey and season with salt and pepper. Pour over the carrots, then toss to coat.
- Transfer the carrots to a parchment-lined sheet tray and roast in a 400˚F oven for about 15 minutes, until tender and golden brown. Remove from the oven, then evenly distribute the chopped cilantro over the carrots.
- To plate, spread some hummus along the interior rim of a large bowl.
- Transfer 1 c grains to the bowl.
- Spoon ¼ c tomato sauce over the grains.
- Place some of the roasted carrots in the center.
- Evenly distribute some crispy fried onions over all the ingredients.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley