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Peppadew® Peppers Recipe

Wheat Berry Couscous Recipe with PEPPADEW® Peppers


2 cups wheat berries
4 PEPPADEW® peppers, thinly sliced
1 bay leaf
Zest and juice of 1 1/2 lemons
Coarse salt
¼ cup extra-virgin olive oil
1/3 cup sliced almonds, toasted
¼ cup chopped fresh mint
1/3 cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
¼ cup golden raisins
¼ cup chopped fresh, cilantro

Additional Info
  • Serves 4-6


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, PEPPADEW® peppers, lemon zest and juice, olive oil, mint, parsley, and cilantro; stir to combine. Serve immediately.

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