Snacks and sides

Fake tabbouleh

Australian Gourmet Traveller recipe for fake tabbouleh.
Grilled John Dory with zucchini and frisée salad

Fake tabbouleh

Prue Ruscoe

“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.”


Cumin yoghurt



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.

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


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