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.

#wholegrains #kamut #khorasan #driedapricots #dates #figs #driedfigs #walnuts #pomegranate #carrots #mint #honey #sidedish #premadelunch #fallrecipes #healthy #middleeasterncuisine


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We are not professional chefs; nor are we professional food reviewers or travel writers. We are, however, food and travel obsessed. Food is more than fuel, and we experience it (whether at home or abroad) through a lens polished by our travel experiences. Food is tradition, history, family, celebration. It brings us together, it reflects the world we live in and where we came from. In many ways, food defines communities and our cultures. It can be creative, joyful and comforting. Food is life.   

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