Toasted Buckwheat Tabbouleh

Tabbouleh is a traditional Middle Eastern salad that is typically made with bulgur wheat, but this variation uses toasted buckwheat for a gluten-free twist.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Toasted Buckwheat Tabbouleh

Cooking Method: Boiling, Toasting Cuisine: Mediterranean, Middle Eastern Courses: Grain Dish, Lunch, Salad Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Buckwheat
• 2 medium Tomatoes
• 1 medium Cucumber
• 1 small Red Onion
• 1 cup Fresh Parsley
• 1 cup Fresh Mint
• 3 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Rinse the buckwheat under cold water.
2. In a saucepan, bring 2 cups of water to a boil and add the rinsed buckwheat. Cook for 10-12 minutes or until tender. Drain any excess water.
3. Meanwhile, chop the tomatoes, cucumber, red onion, parsley, and mint.
4. In a large bowl, combine the cooked buckwheat, chopped vegetables, lemon juice, olive oil, salt, and black pepper. Mix well.
5. Let the tabbouleh rest for 10 minutes to allow the flavors to meld together.
6. Serve the toasted buckwheat tabbouleh chilled or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 4g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.