Three Berry Couscous Salad Recipes

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.

Steps:

• Combine oj and water and 1/4 teaspoon salt in saucepan, bring to boil over medium heat and then stir in the couscous; cover; remove from heat and let stand 5 minutes. Transfer to bowl and dfluff witha fork; cool 10 minutes.
• Stir in remaining 1/4 teaspoon salt and the remainder of the ingredients.
• Toss to mix well.

Steps:

• In a large saucepan, bring 1 1/2 cups water, the oil, salt, pepper and allspice to a boil over high heat. Add the couscous and scallions and stir. Remove the pan from the heat and let stand, covered, for 5 minutes. Stir to fluff.
• Transfer the warm couscous to a bowl and stir in the berries, parsley and vinegar. Serve the salad warm or chilled.