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Tucked inside soft butter lettuce leaves, a filling of hearty farro, crisp marinated vegetables, and spiced pork come together with a drizzle of creamy Greek yogurt mixed with harissa paste—a favorite condiment in Middle Eastern cuisine beloved for its deep, smoky flavor.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool.
While the farro cooks, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the peppers. Combine in a large bowl. Cut off and discard the root end of the lettuce; separate the leaves.
While the farro continues to cook, pat the pork dry with paper towels; season on both sides with salt, pepper, and half the za’atar. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.
While the pork cooks, in a bowl, combine the yogurt, harissa paste, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.
While the pork rests, to the bowl of prepared vegetables, add the cooked farro, vinegar, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Chop the rested pork into bite-sized pieces. Assemble each lettuce cup using 2 lettuce leaves, the finished farro, chopped pork, and harissa yogurt. Serve the lettuce cups garnished with a pinch of the remaining za’atar (you will have extra). Enjoy!
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