Fake tabbouleh
“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.”
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Fake tabbouleh
Serves
4
Cooking Time
Prep time 20 mins, cook 8 mins
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300 gm
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amaranth grains (see note)
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2 tbsp
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extra-virgin olive oil
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1 tsp
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aged red wine vinegar
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Juice of
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½ lemon
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¾ cup
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(loosely packed) flat-leaf parsley, coarsely torn
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1 cup
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(loosely packed) coriander, coarsely torn
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1
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Lebanese cucumber, seeds removed, diced
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80 gm
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grape tomatoes, halved
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To serve:
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fried shallots (see note)
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| Cumin yoghurt |
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50 gm
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thick plain yoghurt
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2½ tsp
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ground cumin
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Juice of
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½ lemon
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1
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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.
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2
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Meanwhile, for cumin yoghurt, combine ingredients in a bowl, season to taste and set aside.
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3
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Combine oil, vinegar and lemon juice in a bowl, season to taste and set aside.
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4
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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.
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Note Amaranth grain is available from select health-food shops. Fried shallots are available from Asian grocers.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.
RECIPE Robert Marchetti
PHOTOGRAPHY Prue Ruscoe
STYLING Emma Knowles