Kamut is an ancient variety of wheat and a traditional grain of Egypt. It has a chewy texture and nut flavour and works well in salads, soups and casseroles. Per half cup dry, it provides 7g of protein and 4g of fibre. While it does take longer to cook than most grains, you can soak the kamut overnight to reduce cooking time. This moroccan salad is bursting with flavour and as a side dish provides a great source of fibre and protein.
Ingredients:
2 cups cooked kamut
1 can (about 2 cups) of canned chickpeas, drained and rinsed
1/2 cup of fresh parsley, chopped
1/3 cup of golden raisins
1/3 cup of chopped dates
1/3 cup of reduced sugar dried cranberries
1/3 cup of chopped pecans (raw)
1/2 cup of matchstick carrots
Juice of a lemon
2-3 tbsp of olive oil
2 tbsp honey
1.5 tsp of curry powder
1 tsp chilli powder
1/2 tsp cumin
1/2 tsp cinnamon
Salt and pepper to taste
Directions:
- Cook the kamut according to package instructions (I used Bob’s Red Mill Kamut which uses a ratio of 1:3 for kamut to water).
- Add all the ingredients up to the carrots into a bowl and stir.
- Make the dressing: Whisk all ingredients from lemon to salt and pepper in a bowl.
- Pour dressing onto the salad and mix well. Served chilled. Store leftovers in the fridge.
Andrea Docherty, RD
