Print Options:

Vegan Lower-Carb Tabbouleh

Yields5 ServingsTotal Time50 mins

A vegan, lower carb tabbouleh made with amaranth (gluten free), fresh tomatoes, cucumber, scallions/green onion, lemon and herbs.
One saucepan required.

recipe image

 ½ cup dry amaranth
 1 ½ cups water
 Salt and pepper
 1 cup chopped cherry tomatoes
 1 cup chopped cucumber
 ¼ cup finely chopped scallions/green onion
 ¼ cup finely chopped parsley
 ¼ cup finely chopped fresh mint
 ¼ cup pine nuts
 Juice of 1 lemon
 5 Tbsp olive oil
 Salt and pepper
1

Add the amaranth water, salt and pepper to a saucepan over a medium heat, cover and simmer until the amaranth is cooked. If there’s any remaining water, simply drain it away with the pot lid. Leave the amaranth to cool until warm

2

Add the tomatoes, cucumber, scallions, parsley, mint, pine nuts, lemon juice, olive oil, salt and pepper to the pan with the amaranth and stir to combine

3

Serve warm or cold

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories253
% Daily Value *
Total Fat 19.6g26%
Total Carbohydrate 16.7g7%
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.