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Fake tabbouleh

Australian Gourmet Traveller recipe for fake tabbouleh.

By Robert Marchetti
  • 20 mins preparation
  • 8 mins cooking
  • Serves 4
  • Print
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."


  • 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


  • 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.