I love Lebanese tabbouleh, light and fresh, miles away from the awful, oily pre packaged ones from supermarkets. When was on the candida diet and had to stay awy from foods containing gluten, I imagined this recipe where the couscous is replaced with amaranth, a nutritious, tiny seed! As the experiment was a success, I have decided to share this recipe with you.Amaranth is a Mexican plant. It is reknown for its nutritional value: it cantains lysine, calcium, iron, magnesium, potassium, copper, manganese, selenium, phosphorus, potassium and zinc. Yes, all in this goodness in such a tiny seed! With the antioxidants from tomatoes and green onions and the iron and vitamin K from parsley, you have all the elements for a fresh and nourishing dish.
- 4 tbsp amaranth
- 12 cherry tomatoes
- 2 green onions
- 1 clove garlic, crushed
- 30 gr parsley
- 1/2 lemon
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp Ground cumin
- Cook amaranth seeds for 25 minutes in boiling water. Drain thoroughly.
- Chop the tomatoes into small dices, chop green onions and parsley leaves.
- In a bowl, mix amaranth, tomatoes, onions, crushed garlic and parsley.
- Season with 1/2 lemon juice, olive oil, cumin and salt. Mix well.