Wheat Berry Couscous Recipes

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WHEAT BERRY SALAD



Wheat Berry Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 1h38m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 9

1 1/2 cups hard wheat berries
3/4 cup chopped walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper

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 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

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

WHEAT BERRY SALAD



Wheat Berry Salad image

This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.-Nancy Lange, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups wheat berries
2 celery ribs, finely chopped
1/2 cup dried cherries, chopped
1/2 cup chopped walnuts, toasted
1/4 cup minced fresh parsley
1 green onion, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Mixed salad greens, optional

Steps:

  • Place wheat berries in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain; transfer to a large bowl. Cool completely., Add celery, cherries, walnuts, parsley and green onion to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over greens.

Nutrition Facts : Calories 323 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.

OLD-SCHOOL BEAN SOUP WITH WHEAT BERRIES



Old-School Bean Soup with Wheat Berries image

Southern bean soup with wheat berries for added texture. Add cheese, hot sauce, lime juice, or fresh minced red onion for more of a kick.

Provided by Jessica Collin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 17h20m

Yield 12

Number Of Ingredients 15

1 ham bone
water to cover
8 ounces dried navy beans
8 ounces cranberry beans
8 ounces wheat berries
1 tablespoon celery salt
1 tablespoon dried thyme
1 tablespoon dried oregano
2 dashes Worcestershire sauce, or to taste
fresh cracked black pepper to taste
8 ounces dried lentils
salt and ground black pepper to taste
2 ripe tomatoes, diced
1 ripe avocado, diced
2 green onions, sliced, or more to taste

Steps:

  • Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.
  • Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  • Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.
  • Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.

Nutrition Facts : Calories 721.5 calories, Carbohydrate 144.7 g, Fat 5.7 g, Fiber 35.2 g, Protein 33.1 g, SaturatedFat 0.9 g, Sodium 398.2 mg, Sugar 2.5 g

VEGAN WHEAT BERRY-STUFFED PEPPERS



Vegan Wheat Berry-Stuffed Peppers image

This vegan stuffed peppers recipe came about when my friend decided she wanted to eat vegan. It's made from things I (a meat eater) had on hand. It's pretty good! It's open to interpretation, so use it as you like and I hope you enjoy it. Ingredient substitutions are highly encouraged!

Provided by Helen Stachiotti

Categories     100+ Everyday Cooking Recipes     Vegan

Time 1h40m

Yield 6

Number Of Ingredients 12

1 cup wheat berries
6 whole green bell peppers, stemmed and seeded, or more to taste
1 tablespoon olive oil
1 onion, diced small
2 carrots, peeled and diced
2 cloves garlic, minced
1 teaspoon curry powder, or more to taste
1 teaspoon dried thyme
salt and ground black pepper to taste
1 (16 ounce) can whole berry cranberry sauce
½ cup finely chopped walnuts
¼ cup chopped fresh parsley, or as needed

Steps:

  • Place wheat berries in a pot; cover with 2 inches water. Bring to a boil. Cover and simmer until tender, about 40 minutes. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour about 1 inch water in a microwave-safe dish with a cover. Stand the peppers upright; cover and microwave on high for 5 minutes. Drain.
  • Heat oil in a large skillet over medium heat. Add onion, carrots, and garlic; cook and stir until onions are translucent, about 5 minutes. Add curry powder, thyme, salt, and pepper. Toss mixture with the cooked wheat berries; add a small amount of water if filling seems dry. Add cranberry sauce, walnuts, and parsley; stir to combine.
  • Stuff the peppers with the filling and place in a casserole. Cover with aluminum foil.
  • Bake in the preheated oven until peppers are tender and heated through, about 30 minutes.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 58.6 g, Fat 9.3 g, Fiber 9.5 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 67 mg, Sugar 24 g

CORN AND BERRY COUSCOUS



Corn and Berry Couscous image

"My husband, Doug, wowed me with Confetti Couscous the first time he cooked for me while we were dating. It's still one of my favorite dishes," relates Laurel Porterfield from Bristow, Virginia.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

2-1/4 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
1-1/2 cups frozen corn
3/4 cup dried cranberries
1/4 to 1/2 teaspoon ground cinnamon
1 package (10 ounces) couscous

Steps:

  • In a large saucepan, bring the broth, butter and salt to a boil. Stir in the corn, cranberries and cinnamon. Cover and return to a boil; cook for 2 minutes. Stir in couscous. , Remove from the heat; cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 570mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein.

EASY CURRY COUSCOUS



Easy Curry Couscous image

This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!

Provided by Janis P.

Categories     Side Dish     Curry Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 ½ cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
½ cup raisins
1 bunch cilantro, chopped
½ cup slivered almonds, toasted

Steps:

  • Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

Nutrition Facts : Calories 269 calories, Carbohydrate 39.4 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 1130.9 mg, Sugar 9 g

WHEAT BERRY COUSCOUS



Wheat Berry Couscous image

This wheat berry couscous recipe is courtesy of chef Brad Farmerie and goes well with his Moroccan Braised Lamb Shanks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

2 cups wheat berries
1 bay leaf
Coarse salt
1/3 cup sliced almonds, toasted
1/3 cup crumbled feta cheese
1/4 cup golden raisins
4 pickled red peppers, such as peppadew or cherry, thinly sliced
Zest and juice of 1 1/2 lemons
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh, cilantro

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.

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Top Asked Questions

How do you cook couscous?
Bring water to a boil in a small saucepan over high heat. Add couscous, stir and return to a simmer. Cover, remove from heat and let stand until the water is absorbed, about 5 minutes. Fluff with a fork.
How to cook wheat berries?
After the berries have been soaked for at least 12 hours, drain them into a bowl. Another optional step to ensure perfect wheat berries is to toast them before cooking the berries on the stovetop. Preheat your oven to 375°F, spread the berries on a parchment-lined baking sheet and toast for 10 minutes until fragrant.
How to cook wheat berries in a pressure cooker?
Just add the wheat berries to the pot with about four times as much water, and let the pressure cooker do its thing! The entire process usually takes just over an hour, and the berries will be kept warm and tender once the water has evaporated.
Can couscous be made ahead of time?
Add couscous, stir and return to a simmer. Cover, remove from heat and let stand until the water is absorbed, about 5 minutes. Fluff with a fork. To make ahead: Cool, cover and refrigerate for up to 5 days.

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