Amaranth Tabbouleh

Puffed amaranth tabbouleh

  • serves 2
  • Easy

This quick and easy tabbouleh recipe uses puffed amaranth, tomatoes, parsley, mint and lemon to make a light and healthy dish. Serve with warm pitta breads and hummus


Amaranth is an incredible little seed that’s gluten-free and high in protein, calcium and vitamin C. The Aztecs were eating it centuries ago and it’s really popular in central and South America today. You can pop it in a dry pan like miniature popcorn, so the fun begins even before you get it in your mouth.



  • plum tomatoes 2
  • spring onions 4, chopped
  • flat-leaf parsley a small bunch, chopped
  • mint a small bunch, chopped
  • lemon 1
  • olive oil 2 tbsp
  • puffed amaranth 2 tbsp
  • pitta bread to serve
  • hummus to serve


  • Step 1

    Dice the plum tomatoes and put in a bowl with the spring onions,  flat-leaf parsley, mint, juice of the lemon and olive oil.

  • Step 2

    Add the puffed amaranth, season really well and toss.

  • Step 3

    Leave for 10 minutes then toss again and serve with warm pittas and hummus.