Kamut Tabbouleh Salad Recipe - Vegan, Healthy Side Dish (2024)

FAQs

What pairs well with tabbouleh? ›

Tabbouleh is basically parsley salad. There's technically no lettuce in it. It's a salad made up of parsley, tomatoes, bulgur wheat, and green onions – all finely chopped and tossed with olive oil and lemon juice!

The Origin of Tabbouleh

The name tabbouleh comes from the Arabic word 'taabil' which means to season or spice and tabbouleh is thought to have first been eaten in the mountains of Lebanon and Syria more than 4000 years ago.

In a large saucepan, bring 8 cups liquid to a boil, then add kamut and return to a boil. Reduce heat to medium-high and boil without a lid until kamut is soft to your liking, about 45 to 60 minutes. Drain off excess liquid and serve as desired.

Tabbouleh is a healthy, vegetarian food that has no cholesterol, is low in fat, and high in fiber, vitamins, and much more.

Contains compounds called glucosinolates, which protect the stomach lining and support a healthy digestive process. Like all cruciferous vegetables, it's also high in fibre.

Because of its ingredients, tabouli will last in the refrigerator for up to four days, so make sure you eat it before then.

While the classic tabbouleh recipe includes bulgur wheat, alternative versions can be made without it, using substitutes like quinoa, couscous, or even omitting the grain entirely. These variations allow for dietary restrictions or personal preferences while still maintaining the essence of the dish.

Whereas Tabbouleh contains bulgar wheat to give it greater substance, the unique element in the Fattoush salad is the addition of toasted arabic bread (or pita bread).

The most likely sources of bitterness in a tabbouleh are parsley and olive oil. The parsley should be finely chopped to avoid bitter flavours.

Which country invented tabbouleh? ›

Instead of bulgur, the French Taboulé is made with couscous that is often cooked in chicken stock for extra flavour, and studded with diced vegetables and raisins. It also uses less mint and other herbs which gives it a more couscous-forward texture and less-green appearance.

Kamut wheat is safe for consumption in food amounts. Keep in mind that Kamut does contain gluten. It is known to have less gluten than whole wheat products and to be more easily digested, but if you have a severe gluten intolerance, like celiac disease, you want to avoid consuming Kamut.

How to prepare Kamut. Depending on the form it comes in, Kamut can be added to breads, pasta, pilafs, side dishes, salads, soups and stews. Before cooking the whole grains, they can be rinsed and soaked for up to 24 hours to reduce the cooking time.

Natural Kamut® (Khorasan Wheat)

The high nutrition makes it perfect for long term storage and emergency preparedness uses. Properly stored this product may last up to 30 years. Store in cool dark place to maximize shelf life. Bulk products (bags & boxes) should be repackaged for long term storage.

You can do both ways. Enjoy this refreshing salad on its own or as a side of a bigger meal, or just as an appetizer. In the mediterranean world it's usually served into a lettuce leaf and eaten by hand.

Because of its ingredients, tabouli will last in the refrigerator for up to four days, so make sure you eat it before then.

Instead of bulgur, the French Taboulé is made with couscous that is often cooked in chicken stock for extra flavour, and studded with diced vegetables and raisins. It also uses less mint and other herbs which gives it a more couscous-forward texture and less-green appearance.

Because the primary source of fat in the dish is olive oil, however, the majority — 11.5 grams — is from monounsaturated fat, a type of fat that helps decrease blood cholesterol, according to Mayo Clinic, which can lead to a decreased risk of stroke and heart disease.