20min · 6 servings INGREDIENTS ½ cup wheat berries - red, cooked ½ cup couscous - cooked ½ cup quinoa - cooked ¼ cup lemon juice - freshly squeezed, about 2 lemons ¼ cup extra virgin olive oil ½ cup scallions - chopped 1 cup flat-leaf parsley - chopped ½ cup fresh mint leaves - chopped 1 cup cucumber - seeded, diced very small ¾ cup tomatoes - diced, such as plum or Roma 2 teaspoons sea salt 1 teaspoon ground black pepper INSTRUCTIONS Start cooking the red wheat berries first because they take the longest. Follow the package directions. While the red wheat berries cook the couscous and quinoa according to their package directions. You can substitute vegetable broth for water when cooking but it's not necessary. Drain and add all of the cooked grains to a bowl. Add the