Whole Grain Salads for BBQ Balance

Barbecues often pose a dilemma when you know vegetarians are also on your guest list. Here are two great salads which can serve as a nice cool vegetarian alternative, while other carnivores enjoy the thrill of the grill!

Wheat Berry Salad with Black Bean and Edamame
1½ cup wheat berries
1 can black beans, drained
1 cup frozen shelled edamame
½ red pepper, finely diced
½ small Bermuda onion, finely diced
juice of 1 lemon
2 Tbsp red wine vinegar
1/3 cup olive oil
¼ tsp salt
black pepper to taste

Cook the wheat berries until al dente in slated water – softer (beige color vs. brown color) wheat berries will take about 20-30 minutes. Harder winter wheat berries should be soaked overnight and cooked 2-3 hours, or 30 minutes in a pressure cooker. I recommend the softer wheat berries for a much, much lighter salad. Drain wheat berries and allow to cool to room temperature.

Mix all ingredients together and allow to marinate at least an hour in the refrigerator.

Couscous Salad with Feta and Cucumber
2 cups water
2 Tbsp olive oil
½ tsp salt
¼ cup Zante currants
2 cups couscous
juice of 1 lime
¼ cup olive oil
1 Tbsp Dijon mustard
3 green onions, sliced
palmful parsley, minced
1 cup crumbled feta cheese
6-inches hothouse cucumber, diced (about 1 cup)
¼ cup sliced almonds

Prepare the couscous by bringing the water to a boil. Add the oil, salt, currants and couscous. Stir, remove from heat and cover. Meanwhile whisk together the lime juice, oil and mustard. When the couscous has absorbed all the water (about 10 minutes), fluff with a fork and allow to cool to room temperature. Toss together the couscous, onions, parsley, feta and cucumber. Toss with the dressing and top with the almonds.