📝 About This Recipe
This vibrant reimagining of the Levantine classic swaps traditional bulgur for Kamut, an ancient Khorasan wheat known for its buttery flavor and satisfying, chewy texture. Each bite is a refreshing explosion of garden-fresh herbs, zesty lemon, and sun-ripened tomatoes, all brought together by a premium extra-virgin olive oil. It’s a nutrient-dense, protein-packed salad that honors traditional Middle Eastern flavors while celebrating the rustic elegance of ancient grains.
🥗 Ingredients
The Ancient Grain
- 1 cup Kamut (Khorasan wheat) berries (rinsed and drained)
- 3 cups Water or vegetable broth (for simmering)
- 1/2 teaspoon Sea salt (for the cooking water)
The Fresh Produce
- 2 bunches Flat-leaf Italian parsley (very finely chopped, stems removed)
- 1/2 cup Fresh mint leaves (finely chopped)
- 1.5 cups Heirloom cherry tomatoes (quartered or finely diced)
- 1 medium English cucumber (finely diced, seeds removed)
- 4 stalks Green onions (thinly sliced, white and light green parts)
The Zesty Dressing
- 1/3 cup Extra-virgin olive oil (cold-pressed, high quality)
- 1/4 cup Fresh lemon juice (about 2 large lemons)
- 1 clove Garlic (grated into a paste)
- 1/4 teaspoon Ground Allspice (for an authentic Middle Eastern note)
- to taste Flaky sea salt and cracked black pepper
👨🍳 Instructions
-
1
In a medium saucepan, combine the rinsed Kamut berries, water (or broth), and salt. Bring to a rolling boil over high heat.
-
2
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 45 to 60 minutes. The grains should be tender but still retain a distinct, pleasant 'pop' or chew.
-
3
Drain any excess liquid from the Kamut and spread the grains out on a baking sheet to cool completely. This prevents the heat from wilting the fresh herbs later.
-
4
While the grain cools, prepare your herbs. Ensure the parsley and mint are completely dry before chopping to prevent them from becoming a paste.
-
5
Finely chop the parsley and mint using a very sharp knife. In a true tabbouleh, the herbs are the star, not the grain, so be generous with the quantity.
-
6
Dice the cucumber and tomatoes. If the tomatoes are particularly juicy, let them sit in a colander for 5 minutes to drain excess moisture so the salad doesn't become soggy.
-
7
In a small glass jar or bowl, whisk together the olive oil, lemon juice, grated garlic, allspice, salt, and pepper until emulsified.
-
8
In a large mixing bowl, combine the cooled Kamut, chopped parsley, mint, cucumber, tomatoes, and green onions.
-
9
Pour the dressing over the salad and toss gently with large spoons until every grain and leaf is evenly coated.
-
10
Taste and adjust the seasoning. You may want an extra squeeze of lemon or a pinch more salt to make the flavors sing.
-
11
Cover and refrigerate for at least 30 minutes before serving. This allows the Kamut to absorb the dressing and the flavors to meld beautifully.
-
12
Give the salad one final toss before plating to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
Soak the Kamut berries overnight in water to reduce the cooking time by about 15-20 minutes. Always use a sharp knife for the herbs; a dull blade will bruise the parsley and turn it black rather than keeping it vibrant green. Don't skip the cooling process for the grains; adding hot grain to fresh herbs will cook them and ruin the texture. If you prefer a softer texture, you can use Farro as a direct substitute for Kamut using the same proportions. For a touch of sweetness, add a tablespoon of pomegranate molasses to the dressing.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or chicken tawook for a complete Mediterranean feast. Pair with a crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko. Scoop it up with warm, toasted pita bread or crisp romaine lettuce leaves for a low-carb option. Top with a dollop of creamy labneh or crumbled feta cheese for added richness. Serve as a refreshing side dish to a creamy hummus and baba ganoush platter.