Warm kamut taboulleh
- Total Time
- 0:40
- Prep
- 0:10
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Easy
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.
-
water3 cup(s)
-
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.