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Khorasan (Kamut) Salad

Updated: Dec 5, 2019

We got this recipe off the back of a package of Co-op Gold Pure Khorasan berries. This grain has a bit of a bitter taste to it, so it pairs wonderfully with fruit.



Pairings: This is a lovely autumn side dish. It pairs beautifully with chicken, pork, and turkey dishes. It can also be enjoyed with lamb and roasted meats in general. Consider having this as a side to any Middle Eastern main courses.

Make-Ahead: This salad keeps well so this is a good make-ahead side to eat throughout the week, especially since it pairs with a variety of meats. We often make a batch of turkey meat balls for a week of pre-made lunches.



1 cup khorasan

2 cups water 6 fresh figs quatered (or dried chopped) 1/3 cup apricots, chopped (pork) 1/2 cup dates (chicken, lamb) Middleeastern 1/2 cup toasted walnuts, chopped 2 pomegranates, seeded 2 carrots, shredded 1 bunch mint, hand torn 1/4 cup olive oil 1/4 cup lemon juice 2 tbsp honey

Yield: 6 cups.



1) To prepare the Khorasan, bring the water and the Khorasan berries to a boil in a medium pot. Decrease the heat to a simmer and cover. Cook until the Khorasan berries are tender but still slightly chewy, 50 - 60 minutes. Remove from heat and, if you have time, let it sit in the water for 10 - 15 minutes. Drain the remaining liquid and transfer to a large bowl. 2) Gently mix all dry ingredients, except the fresh figs, with the Khorosan.

3) Combine olive oil, lemon juice and honey in a small bowl and stir. Add to Khorosan and stir gently until all the ingredients are combined. Divine equally amongst plates.

4) If using fresh figs top each serving with a quartered fig.

Nutritional Information

Please note these are estimates based on nutritional information we could gather about each of the ingredients on the internet. 137 Calories per cup.



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