The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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."

You'll need

300 gm amaranth grains (see note) 2 tbsp extra-virgin olive oil 1 tsp aged red wine vinegar Juice of ½ lemon 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 To serve: fried shallots (see note)   Cumin yoghurt 50 gm thick plain yoghurt 2½ tsp ground cumin Juice of ½ lemon


  • 01
  • 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.
  • 02
  • Meanwhile, for cumin yoghurt, combine ingredients in a bowl, season to taste and set aside.
  • 03
  • Combine oil, vinegar and lemon juice in a bowl, season to taste and set aside.
  • 04
  • 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.

Note Amaranth grain is available from select health-food shops. Fried shallots are available from Asian grocers.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jan 2012

You might also like...

Veal carpaccio with ruby grapefruit and celery salad


Pan-fried sardines with breadcrumb salsa, heirloom tomatoes and shaved fennel

Crushed broad beans with garlic and lemon crostini


Herbed goat’s curd with crudites

Rough olive tapenade with caramelised fennel schiacciata


Grilled pork neck and oregano skewers with orzo salad

Casarecce with sweet and sour broccoli rabe


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.