Warm kamut taboulleh
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Kamut (pronounced kah-MOOT) is a high-protein wheat, which can be found in health food stores or online. After it's cooked, it's tossed with chickpeas, lemon juice, olive oil, garlic, grape tomatoes, sweet red peppers, scallions, cucumbers, and fresh parsley. Serve with toasted whole-wheat pita breads alongside, cut into triangles, for a heartier meal. Just keep in mind that kamut takes about 1 1/2 hours to cook, but if you prefer, you can substitute bulgur wheat (the traditional grain used in this dish), which cooks in a speedier 25 minutes. And for a non-vegan version of this dish, add one ounce crumbled feta cheese and omit the salt.
Ingredients
Water
3 cup(s)
Uncooked bulgur
1 cup(s), or kamut
Canned chickpeas
15 oz, rinsed and drained
Fresh lemon juice
3 Tbsp
Olive oil
1 Tbsp
Garlic
1 clove(s), minced
Table salt
¾ tsp
Black pepper
½ tsp, freshly ground
Grape tomatoes
2 cup(s), or yellow cherry tomatoes, halved
Red bell pepper
1 medium, seeded and chopped
Scallions
7 medium, or 1 bunch, trimmed and thinly sliced
Cucumber
½ cup(s), peeled and chopped
Fresh parsley
½ cup(s), flat-leaf, chopped
Instructions
1
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.
2
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.
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