2 teaspoons olive oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon garlic flakes
2/3 cup amaranth
2/3 cup bulgur wheat
6 1/2 cups vegetable broth
1/2 cup finely chopped celery
1/4 cup finely chopped green onion
1/2 cup finely chopped red bell pepper
2/3 cup quinoa (rinsed and drained)
2/3 cup couscous
2 tablespoons lemon juice
1 tablespoon chervil
 {salt}, to taste
 {black pepper}, to taste

Combine the olive oil, all the seeds, and the garlic flakes in a large, non-stick frying pan. Stir 1 to 2 minutes over high heat, until the seeds begin to pop and become aromatic. Add the amaranth and the bulgur and toast slightly. Add the broth and bring to a rapid boil. Reduce heat and simmer, covered, until grains are tender, for about 20 minutes.

Add the finely chopped vegetables. Add the quinoa and the couscous and stir to combine. Stir in the lemon juice and the chervil. Continue to simmer, covered, another 5 minutes, or until the liquid has been absorbed and the grains are tender. Season to taste with salt and pepper.