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

FAQs

What is Middle Eastern tabbouleh made from? ›

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!

Tabbouleh is dressed in a simple combination of olive oil and lemon juice. You won't find garlic in every tabbouleh recipe, but I think that one clove makes this recipe extra delicious.

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.

At its heart, tabbouleh is most often a straightforward mixture of parsley, mint, cooked bulgur wheat, onion (in some form or other), tomato, lemon, and olive oil. Spices like cinnamon and allspice are common.

Tabbouleh is a healthy, vegetarian food that has no cholesterol, is low in fat, and high in fiber, vitamins, and much more. Plus, it makes great use of the backyard gardener's abundance of parsley, mint, tomatoes and cucumbers. This vegan dish can be made gluten-free by substituting quinoa for bulgur wheat.

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.

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.

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

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.

Does Kamut need to be rinsed? ›

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.

It's suggested that the high content of specific antioxidant components in the KAMUT pasta may have contributed to anti-inflammatory action as well as played a role in the prevention of oxidative stress.

Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil.

Falafel is made from fava beans or chickpeas, or a combination of both. Falafel is usually made with fava beans in Egyptian cuisine, where it most likely originated, with chickpeas in Palestinian cuisine, or just chickpeas or a combination of both in Jordan, Lebanon and Syria and the wider Middle East.

Today, tabbouleh is an indivisible part of Lebanese identity. It's in every household and on the table at every feast. The recipe has also spread throughout the world, especially as more and more people incorporate it in their vegetarian and vegan diets.

Rice is a staple in Middle Eastern cuisine and is often flavoured with spices like saffron or cumin. Sitting between Asia, Africa and Europe, the area was rich in trade along the Silk Road. Spices were often traded and this shaped the flavours of the area, including coriander, cinnamon, cassia, turmeric and saffron.