Buckwheat Tabouli

dale!'s Note:

I love tabouli but can't eat wheat so this buckwheat version is perfect! Buckwheat is technically a fruit not a grain and is a good source of B vitamins, Zinc and Iron.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 liter water
• 10 g vegetable stock cubes , crumbled
• 1 cup buckwheat groats , kernels
• 3 -4 cups Italian parsley , chopped as rough or fine as you like it
• 1 cup sun-dried tomato , chopped (available from delis, can use fresh tomato if preferred)
• ½ cup lemon juice
• 1 ½ tablespoons olive oil
• 1 clove garlic , finely chopped,more to taste

Directions:

1. Place water in a medium sized saucepan and bring to the boil.
2. Add crumbled stock cube, or powder, and the buckwheat kernels.
3. Simmer for 20 minutes or until buckwheat is tender.
4. Drain, discard stock.
5. Place the buckwheat in a large bowl.
6. Add the parsley, tomatoes, lemon juice, olive oil and garlic.
7. Toss to combine and serve.

Reviews

[Katanashrp]

Delicious! I never knew buckwheat could taste so good. I rarely get to eat tabbouleh since it almost always includes onions. It's weird but I feel like this recipe was created just for me :-) Thank you.

[threadz]

This is a very tasty dish, either hot or cold. It is easy to make, very healthy and is not only great for everyday meals but is a company pleaser.. Love it

[yycsandy]

Very nice ! I didn't change a thing and it was wondserful !