Kamut Tabbouleh Salad

5 from 1 vote

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Adding grains to green salads gives them a definite level of umph.

Kamut Tabbouleh Salad / Sarah Crowder / Katie Workman / themom100.com
White, oblong dish of Kamut Tabbouleh Salad.

Another entry into the wonderful, endless world of grain vegetable salads. Kamut has a fantastic chewiness and presence. It’s a substantial grain, which is why I like to pair it with lot of lettuce and vegetables. Here kamut stars in a version of Middle Eastern tabbouleh, which is classically made with bulgur wheat. Try this with Imam Biyali (Turkish Stuffed Eggplants).

Kamut Tabbouleh Salad on a white dish.

If you want to turn any vegetable or green salad into a more substantial offering, even a possible main course, then think about adding some cooked grains.  Great texture and nutrition and fiber, and often some protein, if it’s a whole grain. And it definitely gives you something to chew on.

White bowl of Kamut Tabbouleh Salad.

Think about cooking your grains in a mixture of water and broth, vegetable or chicken. Definitely stick with vegetable broth if you want your end result to remain vegetarian. This gives the grains extra flavor, without overpowering the flavor of the grain itself.

This Kamut Tabbouleh Salad recipe is another entry into the wonderful, endless world of grain vegetable salads.

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Kamut Tabbouleh Salad with onions and tomatoes.

Add some crumbled feta if you like. Don’t substitute dried herbs here, the brightness and texture of fresh thyme and parsley are necessary to make this salad great. Parsley is the traditional herb for tabbouleh, and you can add other herbs and play around with different combos. But if you can’t get the fresh version of the herb, leave it out.

Other Grain Salad Recipes:

Kamut Tabbouleh Salad piled high on a white dish.

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5 from 1 vote

Kamut Tabbouleh Salad

Adding grains to green salads gives them a definite level of umph.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6 People
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  • ¼ cup extra virgin olive oil divided
  • 2 onions preferably Vidalia, diced
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground pepper to taste
  • 2 cups cooked and cooled kamut see Note
  • 1 pint grape or cherry tomatoes cut into halves or quarters
  • 2 cups baby arugula
  • ½ long seedless cucumber diced
  • ½ cup chopped fresh flat-leaf parsley


  • Heat 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion for 5 minutes until slightly tender. Let cool.
  • Combine the remaining 3 tablespoons olive with the rice wine vinegar and thyme, and season with salt and pepper. Toss the cooled cooked kamut with the dressing and then add the tomatoes, arugula, cucumbers, and parsley and toss. Taste and adjust seasonings. Serve at room temperature or chilled.



Follow the package instructions to cook this grain. Cooking it in vegetable or chicken broth adds great flavor to this grain, and therefore this salad.


Calories: 201kcal, Carbohydrates: 26g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Sodium: 19mg, Potassium: 430mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1007IU, Vitamin C: 30mg, Calcium: 44mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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