Antioxidant rich KAMUT® wheat berries can make for a tasty tabbouleh salad. Paired with fresh parsley and mint, it’s a delightfully filling side dish that pairs well with chicken and fish, or as part of a Mediterranean platter.
Serves 4-6 as a side dish:
1 c Kamut Wheat Berries
4 c water
2 c fresh chopped flat leaf parsley
1/2 c fresh chopped mint
12 cherry tomatoes diced
1/2 cucumber, peeled, deseeded and chopped into 1/4″ pieces
2 slices of red onion diced
3 tbsp fresh lemon juice
3/4 tbsp sea salt
1/4 tbsp fresh black pepper
3 oz crumbled Olympus Dairy feta cheese for serving (optional)
To assemble, toss all the ingredients together in a serving bowl until mixed well, top with feta cheese—this adds a lovely creamy texture to the dish and marries well with the nutty, chewy KAMUT® berries and the crunchy herbs and cucumber.Bring the water and KAMUT® berries to the boil in a saucepan, simmer over a low heat for 2 hours when most of the water will be absorbed. The berries will plump up and should be of a chewy texture. Drain, rinse and allow to cool.