📝 About This Recipe
Experience the ancient allure of Kamut, an heirloom Khorasan wheat known for its buttery flavor and satisfyingly firm texture. This vibrant salad reimagines the classic Mediterranean tabbouleh by swapping bulgur for hearty Kamut grains and elevating it with a forest of fresh parsley and a velvety tahini dressing. It is a nutritional powerhouse that balances nutty, earthy notes with the bright, citrusy zing of a sun-drenched garden.
🥗 Ingredients
The Grains
- 1 1/2 cups Kamut (Khorasan wheat) berries (rinsed and soaked overnight for faster cooking)
- 4 cups Water or Vegetable Broth (for boiling)
- 1 teaspoon Sea salt (for the cooking water)
The Fresh Aromatics
- 2 bunches Flat-leaf Italian parsley (stems removed, very finely chopped)
- 1/2 cup Fresh mint leaves (finely chiffonaded)
- 1 large English cucumber (finely diced)
- 1 cup Cherry tomatoes (quartered)
- 3 stalks Green onions (white and light green parts, thinly sliced)
- 1/3 cup Pomegranate arils (for a pop of sweetness and color)
Lemon-Tahini Vinaigrette
- 1/4 cup Extra virgin olive oil (high quality, cold-pressed)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 1 tablespoon Tahini (runny, well-stirred)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Ground cumin (toasted)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the Kamut berries under cold water. If you haven't soaked them overnight, add them to a large pot with 4 cups of water and bring to a boil.
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2
Once boiling, add the sea salt, reduce the heat to low, cover, and simmer. Cook for 45-60 minutes until the grains are tender but still have a distinct 'pop' or chew.
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3
Drain any excess water from the Kamut and spread the grains out on a large baking sheet to cool quickly. This prevents them from becoming mushy.
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4
While the grains cool, prepare the vegetables. Dice the cucumber finely; if it's very watery, let the pieces sit on a paper towel for 5 minutes.
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5
Chop the parsley and mint as finely as possible. The key to a great grain salad is having the herbs almost coat the grains like a green dust.
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6
In a small glass jar or bowl, whisk together the olive oil, lemon juice, tahini, grated garlic, cumin, and black pepper until the dressing is emulsified and creamy.
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7
Transfer the cooled Kamut to a large mixing bowl. Add the chopped parsley, mint, cucumbers, tomatoes, and green onions.
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8
Drizzle the dressing over the salad and toss thoroughly with large spoons to ensure every grain is coated.
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9
Taste and adjust seasoning. You may want an extra squeeze of lemon or a pinch of salt depending on the sweetness of your tomatoes.
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10
Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the Kamut to absorb the flavors of the dressing.
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11
Just before serving, gently fold in the pomegranate arils for a final touch of brightness.
💡 Chef's Tips
Soaking Kamut overnight reduces cooking time by about 20 minutes and results in a more even texture. Always ensure the grains are completely cooled before adding the herbs, otherwise, the heat will wilt the parsley and turn it dull. For the best texture, use a sharp knife to chop the herbs rather than a food processor, which can bruise them and make them soggy. If you can't find Kamut, spelt or farro make excellent substitutes with a similar chewy profile. This salad actually tastes better the next day, making it an ideal candidate for meal prep.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or lemon-oregano chicken skewers. Pair with a crisp, chilled Sauvignon Blanc or a sparkling mineral water with lime. Add a dollop of creamy hummus and warm pita bread on the side for a complete meal. Top with crumbled feta cheese or toasted pine nuts for added richness and crunch. Serve as a bed for pan-seared salmon or roasted halloumi cheese.