I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

Serves 2 as a main course or 4 as a side

1/4 cup plus 1 tablespoon olive oil
2 medium fennel bulbs (2 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
1 teaspoon sugar
1 cup wheat berries
1 lemon
1 serrano or jalapeno chile, seeded, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 teaspoon chopped fresh dill (optional)
1/4 cup pomegranate seeds (from 1/2 small pomegranate)
Feta (optional)

The night before - cook the wheat berries.

Cut the fennel lengthwise into 1/4"-thick slices (using a mandolin, if you have one). Cut the tough bottom part off each slice of fennel so that the pieces of the fennel slices come loose (roughly into bite-sized pieces).

Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is tender and golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.

Meanwhile, using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil (use better quality oil for this part) to wheat berries; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds and feta (optional) and serve.

Absolutely delicious.