Tabbouleh With Amaranth is a zesty Lebanese salad made with onions, tomatoes, herbs, and amaranth. It is a simple salad with bright flavors.
Origin:
Tabbouleh is a traditional salad native to the Levant, making this salad and its variations common all the way from Armenia and Turkey through the Levant and into Jordan and Israel. Tabbouleh is believed to have come from the Arabic word ‘taabil’ which means to season or spice. And it is certainly that. Not only is it fresh and bright, but it also has an aroma that conjures up images of blue skies and cool breezy mountain meadows.
Tabbouleh With Amaranth:
The Lebanese version that inspired me is made with bulgur, onions, tomatoes, parsley, olive oil, and lemon as the main ingredients. I tasted tabbouleh a few years ago, and I instantly fell in love with it. It served as a light, refreshing counterpoint to the heavier proteins that constituted the entrée. While it is traditionally served with bulgur, I have experimented with freekeh and quinoa, as well as adding chopped green olives. Tabbouleh with amaranth is a simple, vegan salad that utilizes fresh and crisp ingredients that will remind of you of a cool, sharp, citrusy salad on a warm summer’s day.
Amaranth:
Since I grow amaranth at home for its green leaves, I wanted to use its seeds for this salad. Amaranth seeds have an unusual texture and flavor profile. It adds a little bit of mystery to tabbouleh and also additional health benefits. Other substitutions for amaranth are quinoa, freekeh or bulgur. I enjoy a mystery when comes to new flavors and textures, so this salad fit the part well. If you like Tabbouleh With Amaranth, then you could also try the Persian Shirazi Salad.
How to cook amaranth:
- Boil ½ cup of amaranth in 1 ½ cups of water for 13-15 minutes until all the water has evaporated. There is no need to soak the amaranth prior to cooking it.
How to make Tabbouleh With Amaranth:
- Boil the amaranth with water for 13- 15 minutes and cool it.
- Mix all the ingredients in a salad bowl and refrigerate for an hour in a covered bowl.
- Use fresh ingredients.
- Draining the chopped tomatoes with a colander is optional. The juice from the tomatoes add flavor.
- Dress the salad right before serving.
How to serve Tabbouleh With Amaranth:
Tabbouleh is served with falafel or pita bread. You could serve it with my Best Hummus Flavors. Add the lemon juice only when you are ready to serve.
How to store:
You can pre-cook the amaranth and refrigerate it for a couple of days. You could cut the veggies ahead of time and add the lemon juice and seeds right before serving.
Tabbouleh with Amaranth
Equipment
- By hand
Ingredients
- ½ cup amaranth to get one cup cooked
- 1 red onion diced
- 6 cherry tomatoes diced
- 1 bunch parsley
- 2 sprigs mint leaves julienne cut
- 1 tbsp lemon juice freshly squeezed
- pink salt to taste
- ½ tsp za'atar spice mixture optional
- 1 tbsp extra virgin olive oil
- 2 tbsp hemp seeds
- 1 cucumber diced with skin
- 1 tbsp olives cocktail
Instructions
- Boil the amaranth with water for 13- 15 minutes and cool it.
- Mix all the ingredients in a salad bowl and refrigerate for an hour in a covered bowl.
Notes
- Mint leaves add an extra touch of flavor to the salad but not an absolute requirement.
- If you cannot find za'atar spice mixture, you can substitute toasted white sesame seeds and fresh thyme.
Nutrition
So light and refreshing!
Hi Kanchan, is it possible to substitute tabbouleh with couscous?
Hi Ricardo, I would say that you could substitute tabbouleh with couscous as they both have similar properties.
this is a perfect side salad for the holidays, thank you!