Amaranth tabbouleh with mint, parsley and tomatoes

For 4 people
  • 200 g Amaranth
  • 1 onion
  • 1 Garlic clove
  • 2 untreated lemons
  • 5 EL Olive oil
  • Salt
  • 1/2 TL ground cumin
  • 4 Tomatoes
  • 2 Bund Parsley
  • 1 Bund Mint
  • Pepper
60 minutes
Put the amaranth in a colander, wash it thoroughly with hot water and let it drain. Cook the amaranth in at least 600 ml of boiling water for 20–30 minutes until soft, place in a sieve, rinse with cold water and drain thoroughly.
Peel the onion and garlic, dice finely.
Wash the lemons with hot, rub dry. Tear off the zest of 1 lemon in zest. Halve and squeeze the lemon. Mix the onion, garlic, amaranth, olive oil, 1 level teaspoon salt, caraway seeds, lemon zest and lemon juice, let stand for about 10 minutes.
In the meantime, cut 1 lemon into wedges. Wash, clean, quarter and core the tomatoes. Cut the pulp into small cubes. Wash the parsley and mint, shake dry, pull off the leaves and chop.
Mix the parsley, mint, tomatoes and amaranth, season with salt and pepper, serve with lemon wedges.
1 person approx:
  • 340 kcal
  • 1420 kJ
  • 10 g protein
  • 17 g fat
  • 34 g carbohydrates


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