2 cups of wheat berries
2 tbsp olive oil
2 tbsp white wine vinegar
1 tsp cumin
freshly ground pepper, to taste
10 dried apricots, chopped
1/4 cup sliced almonds, toasted
Cook wheat berries in 4 cups of water, covered over low heat, for roughly 40 minutes, or until al dente.
Drain wheat berries, and place in large bowl. Add 1 tbsp olive oil, and stir. Mix in apricots and toasted almonds.
Mix remaining olive oil, vinegar, cumin and freshly ground pepper in a small bowl, then stir into the wheat berry mixture.
Crumbled chevre can also be added to the mix, if desired. Can be served warm or at room temperature.