High in plant based protein, gluten free, full of antioxidants and calcium and easy to digest, amaranth is the ancient grain cultivated for over 8000 years, and still going strong today. Whether its porridge, cookies, cous cous alternatives or salads, amaranth is very versatile and easy to cook. This recipes takes the Lebanese tabbouleh and adds a Moroccan twist.
This Moroccan-style tabbouleh recipe combines amaranth with very simple yet powerfully tasty ingredients, perfect for a summer lunch or side dish, so try this out to start with (perhaps along side a tagine or as a BBQ accompaniment) and then experiment with your own flavours. For a sweet amaranth recipe, try this porridge!
(serves 6-8 as a side dish)
- 1 1/4 cups dry amaranth
- 3 sticks celery
- 1 handful fresh mint leaves
- 1 can chickpeas
- 1 handful chopped almonds
- 5-6 dried dates
- 1 large glug olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt and pepper to taste
- Juice of 1/2 a lemon
- Cook the amaranth (click here for the how-to)
- Once cooked, leave to cool before adding the other ingredients
- Chop the celery and dates into small slices, tear the mint leaves and crack open the can of chickpeas. Drain the chickpeas well.
- Add all ingredients to the cooled amaranth and mix well to combine
- Serve immediately with the juice of 1/2 a lemon or store in the fridge, leftovers will keep well for 3-4 days