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Recipe for Amaranth Tabouli

adapted from Saveur Magazine
Serves 4-6
Servings: 0

Ingredients

  • *1 cup amaranth
  • *1/2 cups water
  • *3-4 tomatoes cored and chopped
  • *2 cups chopped/minced parsley get it as fine as you have the desire/patience for
  • *2 cups chopped/minced fresh mint same as above
  • *4 scallions chopped
  • *1/3 cup fresh lemon juice plus more to taste
  • *5 tablespoons olive oil plus more to taste
  • *generous pinch of ground cinnamon plus more to taste

Instructions

  • 1. Heat amaranth in a skillet over low heat, stirring constantly, until the grains start to pop and the amaranth is fragrant (1-2 minutes). Transfer to a small pot and add the water. Bring to a boil, cover, and simmer for 15-20 minutes until most, if not all, of the liquid is absorbed. Remove from heat and allow to rest for 5 minutes, covered.
  • 2. Cool the cooked amaranth, then combine with the rest of the ingredients. Stir well to combine, taste for seasonings, and serve.