Both Spouse & I like tabbouleh, but I can no longer eat the bulgur wheat or feta. This was my alternative.
1/2 cup of amaranth
1/2 cup pearled barley
the juice of three lemons mixed with 1/2 tbl of honey
1 tbl extra virgin olive oil
1/2 cup of diced roma tomato
1/4 cup of diced red onion
1/2 cup diced cucumber
1 tsp of garlic powder (not granulated, I used powder)
3 tsp of dried parsley
1-2 tsp dried mint
1 four ounce container of gorgonzola crumbles
Cook amaranth and barley according to package directions (I cooked the amaranth on the stove with 1-1/2 cups of water at a boil until all the liquid was absorbed – the barley I made in my rice steamer using 1-1/4 cups of water). Mix grains in a bowl and allow to cool. Add the rest of the ingredients, stir well and chill for a couple hours before serving.\
It’s not the prettiest looking thing, but it is very tasty!