DIRECTIONS

1. PLACE wheat berries and ¹/₂ tsp. salt in medium saucepan. Cover with about 4 C. hot water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 to 1 ¹/₄ hours or until tender. Drain.
2. WHISK oil, lemon juice, dill weed, garlic, black pepper and remaining ¹/₂ tsp. salt in large bowl. Combine 2 Tbsp. oil mixture with shrimp and red pepper in medium bowl; stir to coat. Let stand 15 minutes. Reserve remaining oil mixture.
3. THREAD red pepper and shrimp onto four soaked wooden or metal skewers, beginning and ending with red pepper. Grill, turning once, until shrimp are pink and opaque in center, about 3 to 4 minutes per side.
4. ADD cooked wheat berries, cucumber, olives and green onion to reserved oil mixture. Mix well. Spoon onto serving plates. Place cooked kabobs over salad mixture. Sprinkle with feta cheese.
5. Three C. cooked orzo pasta or plain couscous may be used in place of wheat berries, if desired. Cook orzo or couscous according to package directions; then proceed as directed above in step 2.