Name: Fake tabbouleh
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 300 gm amaranth grains (see note); 2 tbsp extra-virgin olive oil; 1 tsp aged red wine vinegar; ½ lemon, Juice of; ¾ cup (loosely packed) flat-leaf parsley, coarsely torn; 1 cup (loosely packed) coriander, coarsely torn; 1 Lebanese cucumber, seeds removed, diced; 80 gm grape tomatoes, halved; fried shallots (see note), To serve; Cumin yoghurt; 50 gm thick plain yoghurt; 2½ tsp ground cumin; ½ lemon, Juice of

Fake tabbouleh

Australian Gourmet Traveller recipe for fake tabbouleh.

Grilled John Dory with zucchini and frisée salad — Fake tabbouleh

Serves 4

Prep

20M

Cook

Total

28M

“I call this fake tabbouleh because it doesn’t have any burghul in it as you’d normally expect. Instead I’ve used amaranth, a grain that’s as ancient as that other superfood, quinoa. It has an unusual slippery texture that I love and it’s full of flavour, too. Everyone has their own version of tabbouleh; this is mine.”

Ingredients

300 gm amaranth grains (see note)

2 tbsp extra-virgin olive oil

1 tsp aged red wine vinegar

½ lemon, Juice of

¾ cup (loosely packed) flat-leaf parsley, coarsely torn

1 cup (loosely packed) coriander, coarsely torn

1 Lebanese cucumber, seeds removed, diced

80 gm grape tomatoes, halved

fried shallots (see note), To serve

Cumin yoghurt

50 gm thick plain yoghurt

2½ tsp ground cumin

½ lemon, Juice of

Method

Main

1.Bring a saucepan of water to the simmer over medium heat, add amaranth, cook until just tender (8 minutes; do not boil), drain, rinse under cold water, then drain again. Set aside.

2.Meanwhile, for cumin yoghurt, combine ingredients in a bowl, season to taste and set aside.

3.Combine oil, vinegar and lemon juice in a bowl, season to taste and set aside.

4.Combine amaranth, herbs, cucumber and tomato in a bowl, drizzle with a little dressing, season to taste and toss lightly to combine. Scatter with fried shallots, top with cumin yoghurt and serve.