This wheat berry couscous recipe is courtesy of chef Brad Farmerie and goes well with his Moroccan Braised Lamb Shanks.
Source: The Martha Stewart Show, March Spring/Winter 2008
2 cups wheat berries
1 bay leaf
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
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.