Warm kamut taboulleh
- Total Time
Kamut (kah-MOOT) is a high-protein wheat which can be found in health food stores. Serve with toasted whole-wheat pita breads, cut into triangles.
uncooked bulgur1 cup(s), or kamut
chickpeas (15 oz)15 oz, rinsed and drained
fresh lemon juice3 Tbsp
olive oil1 Tbsp
garlic clove(s)1 clove(s), medium, minced
table salt¾ tsp
black pepper½ tsp, freshly ground
grape tomatoes2 cup(s), or yellow cherry tomatoes, halved
sweet red pepper(s)1 medium, seeded and chopped
uncooked scallion(s)7 medium, or 1 bunch, trimmed and thinly sliced
cucumber(s)½ cup(s), peeled and chopped
fresh parsley½ cup(s), flat-leaf, chopped
- Bring the water to a boil in a medium saucepan. Add the kamut; reduce the heat and simmer, covered, until softened, about 1 1⁄4 hours. Uncover and simmer until all of the liquid is evaporated, about 15 minutes.
- Place the kamut in a large bowl. Add the chickpeas, lemon juice, oil, garlic, salt, and ground pepper. Stir in the tomatoes, bell pepper, scallions, cucumber, and parsley. Serve at once, or cover and refrigerate for up to 2 days.