Buckwheat Tabouli

"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."
 
Download
photo by Katanashrp photo by Katanashrp
photo by Katanashrp
photo by Katanashrp photo by Katanashrp
Ready In:
1hr 20mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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
     
  3. Very nice ! I didn't change a thing and it was wondserful !
     
Advertisement

Tweaks

  1. I used 1/3 lemon juice and topped up remainder with Apple cider vinegar. Hubby doesn't like things too lemony. This tweak was a hit
     

RECIPE SUBMITTED BY

I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes