Flavor Trends, Strategies and Solutions for Menu Development
Michael Boyer

Michael Boyer
F&B Product Development Chef
Nordstrom Restaurant Group

Moroccan Harissa Grain Bowl

Recipe courtesy of Michael Boyer
Sponsor: SupHerb Farms

Servings: 25


  • 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


  1. Soak the Kamut berries in water overnight. Drain and rinse berries.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add 1 c of the Moroccan Harissa and cook for 1 minute, then deglaze with the vinegar.
  7. Add the tomato sauce and tomatoes. Cook until heated through. Season with salt and pepper.
  8. 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.
  9. 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.
  10. To plate, spread some hummus along the interior rim of a large bowl.
  11. Transfer 1 c grains to the bowl.
  12. Spoon ¼ c tomato sauce over the grains.
  13. Place some of the roasted carrots in the center.
  14. Evenly distribute some crispy fried onions over all the ingredients.


Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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