Periodically, I soak and cook some wheat berries and barley and keep them handy to sprinkle on top of leafy green salads. 1 cup wheat berry/barley with 2 cups stock works perfectly in rice cooker to yield cooked-but-not-mushy grains for this recipe.
The chewy texture of wheat berry and barley when combined with meaty texture of Ptitim (Israeli Couscous) and firmly-cooked chickpeas makes for a satisfyingly wholesome base for a quick summer salad. Although it is not summer here yet, some days are blazing hot already.
Chopped purple cabbage, diced zucchini, diced green mango, finely diced red onions, diced tomatoes, corn kernels, diced sweet orange and red bell peppers tossed together boost this earthy dish with colors and flavors.
A splash of lemon juice and some olive oil is all the dressing the salad needs. Any handy herbs would be fine. I used some parsley and mint from the garden.