Wheat Berry Couscous Food

WHEAT-BERRY TABBOULEH

Steps:

• Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
• Place the cucumber, tomatoes and scallions in a large bowl.
• Finely chop the parsley and mint together, and add them to the large bowl.
• Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice.
• Add remaining salt and pepper to taste.
• Serve at room temperature.

WHEAT BERRY SALAD

Steps:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

WHEAT BERRY SALAD

Steps:

• Place wheat berries in a pot and cover with water; soak for 3 to 6 hours.
• Drain wheat berries and add 4 cups water; bring to a boil. Reduce heat and simmer until wheat berries are tender yet firm to the bite and water is absorbed, 1 to 2 hours. Remove pot from heat and cool.
• Mix carrots, celery, onion, and parsley into wheat berries.
• Whisk lemon juice, soy sauce, tahini, olive oil, honey, and salt together in a bowl until smooth; stir into wheat berries mixture.

WHEAT BERRY SALAD WITH APPLES AND CRANBERRIES

Steps:

• Do ahead: Make the dressing by combining all dressing ingredients in a bowl, whisking to combine well, and keep covered/chilled until ready to use.
• In a large heavy pot, cook wheat berries according to package directions (bring to a boil in water that's 2 inches above the wheat berries and boil uncovered for one hour, or to your desired level of tenderness.) Drain and cool. If desired, run it under cold water to help cool faster. Be sure to drain well.
• In a large bowl, combine the cooked wheat berries with apples, orange segments, cranberries, green onions, and baby kale. Toss well with prepared dressing. Season with additional salt and pepper, as needed. Sprinkle toasted pecans into the salad right before serving.

WHEAT BERRY COUSCOUS

Steps:

• Place wheat berries in a large bowl and add enough water to cover by 2 1/2 to 3 inches. Transfer to a refrigerator and let soak overnight.
• Drain wheat berries and transfer to a medium pot with enough water to cover by 3 inches. Add bay leaf and 2 tablespoons salt. Place over medium heat and bring to a boil; immediately reduce to a simmer. Cook until wheat berries are al dente, 45 to 60 minutes. Drain and set aside until cooled to room temperature.
• Place wheat berries in a large bowl along with almonds, feta, raisins, peppers, lemon zest and juice, olive oil, mint, parsley, and cilantro; stir to combine. Serve immediately.