Friday, September 17, 2010

Wheat Berry Couscous Salad TWO Ways

Believe it or not, I do eat real food on a regular basis. Every day actually. I love veggies and salads and eggs and rice and curry and pizza and squash and all that satisfying stuff. Bowl-o-dinner on my couch is my favorite thing after a long day.

And this bowl-o-dinner is fabulous! It's healthy and satisfying and so easy to make! I've made it twice now - the first time was for a housemate dinner, and the second was for Jess when she visited. 

The recipe is from These Peas are Hollow. I knew I HAD to make it the second it appeared on my Google Reader. 

This is my first time working with wheat berries, and I love them! For more info on this great grain, go here

Israeli Cous Cous & Wheat Berry with Veggies and Goat Cheese

makes enough for 6-8 main courses or 12-14 side dishes

1 cup Israeli cous cous

1 cup wheat berries

2 small-medium zucchini, quartered and sliced into 1/8 inch slices

1 small head of cauliflower, broken into small florets

4-5 green onions

2 cloves garlic, minced

1/3 cup fresh italian parsley, chopped

1-2 tablespoons olive oil

2 cups halved grape tomatoes (because why not?)

1 lb frozen thawed shrimp

 

For the dressing:

1/4 cup olive oil

juice of one lemon

2 tablespoons balsamic vinegar

2 tablespoon Dijon mustard

salt and pepper

 

To finish:

1-2 tablespoons chopped parsely

3/4 - 1 cup crumbled goat cheese

In a small sauce pan, combine wheat berries with 2 cups water and bring to a boil. Reduce heat to low and simmer until tender, about 1 hour. Drain off any excess water and set aside to cool.

In another small saucepan combine cous cous with 2 cups of water, bring to a boil, then reduce heat to medium low and simmer for 10-15 minutes, until tender. Drain off any excess water and set aside to cool. (I suggest mixing the wheatberries and couscous immediately together with a splash of olive oil to keep the couscous from sticking together and becoming a couscous brick.)

Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and saute a few minutes just until fragrant. Turn heat to high and add the zucchini and cauliflower and saute until starting to brown a bit, but still retain some crunch, about 3-5 minutes, tossing a few times. Set veggies aside to cool.

In a small, sealable bowl (or mason jar) combine olive oil, balsamic vinegar, lemon juice, mustard and salt and pepper. Close container tightly and shake until completely emulsified. Set aside until just before serving.

In a large bowl, combine cooled wheat berries, cous cous, veggies, green onions, parsley, to disperse evenly, and season with salt and pepper to taste. You can store this mixture in the fridge overnight, but I would recommend dressing just before serving, otherwise the zucchini and cous cous will get soggy. When ready to serve toss with just enough dressing to coat, and top with a generous amount of goat cheese crumbles and parsley.

Once I understood the basic principles of the whole wheatberry situation, I was ready to get creative! 

I bought a small box of delicious red beets at the farmer's market (just $3! How could I refuse?). But I will warn you now (Alert - TMI): beets + running = bad day. So be careful. 

Here's my ingredient list for Salad Take 2 (follow same directions above unless otherwise specified). 

Wheat Berry Couscous Salad, Mollie-ified

1 cup Israeli cous cous

1 cup wheat berries

2 small-medium zucchini, quartered and sliced into 1/8 inch slices

2 cups broccoli florets roasted (see roasting directions below)

3 large beets, cubed and roasted (see roasting directions below)

1 medium red onion

1 large tomato, diced

1 teaspoons garlic powder

1 large chicken breast, cooked and diced

1/3 cup fresh italian parsley, chopped

1-2 tablespoons olive oil

 

For the dressing:

1/4 cup olive oil

juice of one lemon

(Vinegar makes Jess's lips swell to unnatural proportions, so I omitted it this time around. However, if you're a vinegar fan, I suggest adding a few tablespoons balsamic vinegar)

salt and pepper

How to Roast Veggies:

Peel and cut beets in quarter-inch cubes. Toss them with a tiny drizzle of olive oil, salt, and garlic powder and spread on a pan. Preheat your oven to 350. Roast beets for 15 minutes. Remove pan from oven, and mix in broccoli florets. 

 Mmmm, beautiful! Right???

2 comments:

  1. Copied and making for a BBQ. I've done this with ratatouille and decided I wanted something a little less soft. Looks great!

    ReplyDelete