Wheatberry, kale and Israeli couscous salad- a.k.a. my new favorite salad!

There are three things that I love so I decided that together they would make something great, and did they ever! Here's my recipe/newest obsession.

1 c. wheatberries
1 C. Israeli couscous (use regular if you can't find it)
4 C. kale, stems removed and chopped
4 C. chicken stock divided in half
3 tbs. olive oil
2 cubes garlic
kosher salt and pepper to taste
1 tbs. soy sauce
1 C. toasted slivered almonds
2 Tbs. toasted sesame seeds

Boil 2 C. chicken stock in a pot. When liquid boils, add wheatberries, remove from heat and cover for an hour. This can be done 1 day in advance. Remove wheatberries from liquid and add a pinch of salt and pepper.

In another pot boil 2 C. chicken stock and a drizzle of olive oil. When stock boils, add couscous, reduce heat to low, cover and let cook until all liquid is gone. This can also be made 1 day in advance.

In a large nonstick saute pan, add 1 tbs. olive oil on high heat. Rinse chopped kale and when oil shimmers, add kale and garlic cubes. Cook for 2 minutes, stirring, until kale has wilted down but is still bright green. Add a pinch of salt and pepper.

Combine wheatberries, couscous and kale in a bowl. Add 1 tbs. of olive oil, soy sauce, nuts and sesame seeds. Stir to combine and try not to eat the whole thing in 1 sitting!!