1 Cup Whole Wheat Berry
1 Cup Whole Rye Berry
2 Cups Israeli Cous Cous
2 Cups Mixed Quinoa
1/2 Cup Pine Nuts (for topping)
1/2 Cup Puffed Quinoa (for topping)
Olive & Dressing
1.5 Cups Chopped Olives
2 tablespoons dried cranberries
1 tablespoon of preserved lemon rind
1 teaspoon red chili flakes
1/4 cup marcona almonds
1.5 Cups Diced (1/4") Beets
1.5 Cups Diced (1/4") Carrots
1.5 Cups Diced (1/4") Squash
Soak the rye and wheat berries from 2-10 hrs, then steam for approximately 50 minutes along with the dried cranberries, then add toasted cous cous and cook for 15 more minutes.
Toast the Cous Cous in a dry pan - add to the steamer and steam for 15 minutes. Turn off heat but leave steamer closed.
Brint the quinoa to a boil in 1.75 cups of water, cover and simmer for 20 minutes then fluff with a fork.
Roast diced vegetables at 350 degrees - toss in olive oil and sea salt prior to roasting.
Chop green olives and combine with preserved lemon rind, chili flakes, almonds, lemon juice, and olive oil.
Toast the pine nuts in a dry pan.
Toss the grains with the roasted veggies, chopped olives, and the dressing. Top with the puffed quinoa and toasted pine nuts.