Wheatberry and Barley Salad

1 c dry wheatberries   
3/4 c dry barley
1/4 tsp kosher salt
1/4 c olive oil
1/4 c balsamic vinegar
1 lemon
1 orange
1/2 -1 tsp black pepper
1/2 tsp cumin
6 scallions
1 large red onion
2 cloves garlic
1 orange, yellow, or red bell pepper
1/4 c dried cranberries

Rinse wheatberries and barley. Add to a medium saucepan with 6 cups boiling water with the kosher salt. Reduce heat to low-medium and simmer 45-50 minutes. Remove from heat and drain.

Add 1 TBSP of the olive oil to the saucepan and heat on medium high. Add onion and garlic, thinly sliced. Cook about 5 minutes until golden and translucent.

In a glass bowl, mix remaining oil, vinegar, zest and juice of both the lemon and orange, black pepper and cumin. Whisk to blend together.

Add cooked onion, thinly sliced bell pepper, chopped green onion, cranberries and the grains to the bowl. Toss well to coat and let stand at least 30 minutes before serving.