Buckwheat tabbouleh

Buckwheat tabbouleh


2 people made this

About this recipe: A fantastic gluten-free and vegetarian side dish. Buckwheat is tossed with fresh herbs, red onion, cucumber and tomatoes in a cumin-spiced dressing.


Serves: 6 

  • 170g uncooked buckwheat
  • 1 large bunch parsley, finely chopped
  • 1 large bunch mint, finely chopped
  • 1 large red onion, finely chopped
  • 2 Lebanese cucumbers, diced
  • 2 to 3 vine-ripened tomatoes, diced
  • 2 lemons, juiced
  • 1 apple, peeled and chopped into chunks
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil
  • salt and pepper to taste

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Cook buckwheat with 500ml water in a rice cooker. Once cooked, rinse well with cold water and let drain.
  2. Place parsley, mint, red onion, cucumbers, tomatoes and buckwheat into a large salad bowl. Set aside.
  3. In a liquidiser, blend lemon juice, olive oil, cumin and apple until smooth. Season with salt and pepper. Toss with the salad and serve.

Lebanese cucumbers

Are also known as Ridge cucumbers. If unavailable, use 1 ordinary cucumber.

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