Best Wheat Berry Couscous Recipes

SUMMER WHEAT BERRY SALAD WITH CHIMICHURRI DRESSING

Summer Wheat Berry Salad with Chimichurri Dressing image

Chimichurri is an Argentinian tangy herb sauce that is traditionally served as a condiment for grilled meats. The zesty combination of parsley, cilantro, garlic and hot pepper livens up the earthy flavor of wheat berries, while the crisp cucumbers, juicy sweet corn and cherry tomatoes create a refreshing, light meal. You can substitute wheat berries with spelt berries, wild rice or Israeli couscous.

Provided by Amy Chaplin

Categories side-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3/4 cup wheat berries, soaked overnight
1 ear sweet corn
1 cup cherry tomatoes, halved
1 medium Middle Eastern cucumber, diced
1/4 medium red onion, thinly sliced
1 cup roughly chopped fresh cilantro
1 cup roughly chopped fresh parsley
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon chile flakes, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1 large clove garlic, pressed

Steps:

For the salad: Drain and rinse the wheat berries, then place in a pot and cover with 2 inches of water. Bring to a boil over high heat, then cover the pot and reduce the heat to low. Simmer until tender, 1 hour 30 minutes to 2 hours. Drain well and set aside to cool. Store the cooled wheat berries in a medium bowl until ready to use.
Steam the corn for 2 minutes, then cool. Cut the kernels off of the cob. Add the corn, tomatoes, cucumbers and onions to the wheat berries.
For the dressing: Add the cilantro, parsley, oil, vinegar, chile flakes, cumin, salt and garlic to a bowl and stir well. Drizzle the dressing over the salad, and mix until combined, then serve.

Nutrition Facts : Calories 191 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 210 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 6 grams, Sugar 3 grams

WHEAT-BERRY TABBOULEH

Wheat-Berry Tabbouleh image

Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they'll cook faster and have a lighter, softer texture, but it's not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat. Suddenly, what is often only a small part of a Middle-Eastern mezze platter is elevated to a main dish.

Provided by Jeff Schwarz And Greg Kessler

Categories side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup wheat berries, presoaked for eight hours (if possible) and drained
1 small cucumber, peeled and cored to remove seeds, then diced
1 pint (about 2 cups) baby heirloom or grape tomatoes, halved lengthwise
4 scallions, thinly sliced
1 cup tightly packed flat-leaf parsley leaves
½ cup tightly packed mint leaves
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons salt, divided
Black pepper

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.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 4 grams