Ebly is the brand name of a wholegrain pure durum wheat harvested from wheat grown in Central France. The brand is so well known in France that the word is now used generally for this wheat. It can be boiled, baked in casseroles, steamed or fried. Ebly has a nutty flavour and absorbs other flavours really well. I often use it in a salad or in place of rice or pasta. This salad has a Moroccan feel to it, but you can change it around as you like. You could include diced tomatoes, diced capsicum, spring onions or red onion. Pomegranate seeds work really well instead of the fresh figs (use 4 tbsp).
250 g Ebly wheat
40 ml extra virgin olive oil
40 ml lemon juice
3–5 tbsp Moroccan ras el hanout spice mix
pinch of chilli flakes (optional)
2 handfuls of roasted almonds
1 diced Lebanese cucumber
2 handfuls of raisins
2 tbsp each of chopped mint, parsley and coriander
2 tbsp of diced preserved lemon (skin only)
4–5 fresh figs quartered or cut into eighths (depending on their size)
salt and pepper
Cook the Ebly in boiling salted water for 10–12 minutes till soft. Drain.
While warm, add the olive oil, lemon juice, ras el hanout and chilli flakes if you’re using them.
Gently but thoroughly mix in the rest of the ingredients. Taste and season.