Tabule with amaranth

Submitted by enr on 09 Feb 2014
1 cup amaranth
1 cup chopped parsley
1/2 cup chopped onion
2 tbsp finely chopped fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 pressed garlic cloves
1/4 cup chopped olives
few whole leaves lettuce
Tabule with amaranth
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Stew amaranth in a ratio of 1: 1 with water for 12-15 minutes. Allow to cool. Put all the ingredients without salad and olives in a bowl and shake. Leave in the refrigerator for an hour or more to be mixed spices. Wash and dry the lettuce leaves and use them to decorate the bowl in which you will serve. Add tabbouleh and garnish with olives. * This volume is sufficient for four.
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09 Feb 2014


Yesterday I prepared the recipe, but something I do not get it. First cook amaranth and I'm not sure how to get it. My blind and quite difficult it mingled with other products. I kept the proportions of the recipe exactly, only lemon was a little less than 1/2. H., But the salad and so get quite acidic. I add cucumbers and tomatoes, maybe chicken to take away the taste of lemon.

I wrapped it with lettuce leaves and thin slices of smoked turkey and it was delicious!

On the occasion of my first comment to the recipe, I want to share two things. First, I read a little about amaranth and found it really easy sticky unless left slightly underdone. Second, for the second time I bought lemons from the same place and I think that they are very very acidic - significantly more acidic than usual. I do not know whether I make the recipe again, but I want to say that when you do not get prepared well for the ingredients, not because the recipe.