Serves 41 cup farro
2 cups water
1/4 cup olive oil, divided
1 fennel bulb, roughly chopped
1 tablespoon sugar
1 tablespoon harissa (more to taste)
juice and zest from 1 small lemon (more or less to tase)
1/4 cup pistachios lightly toasted
5 dates, pitted and roughly chopped
1/4 cup packed mint leaves, roughly chopped
1/4 cup crumbled feta
salt, to taste
Cook the farro until just tender but still has a bit of bite.
Drain and cool.
In a large skillet add 2 tablespoons olive oil, the fennel and sprinkle in the sugar.
Cook until the fennel is tender and deeply caramelized; copper in color, about 5 to 7 minutes over medium high heat.
In a large bowl add the farro, caramelized fennel, remaining 2 tablespoons olive oil, harissa and lemon zest and juice. Stir to combine.
Toss the farro with the remaining ingredients. Taste and adjust seasonings to your liking.
If you are making this in advance, reserve the mint leaves until just ready to serve as they tend to turn black when cut.
Source : Not Without Salt