Toasted buckwheat tabbouleh

Toasted buckwheat tabbouleh


5 people made this

About this recipe: A very filling lunch or side dish. Plus it's gluten and dairy-free. Cooking the onion and garlic is optional, especially if you opt to use red onion. Minced red chilli peppers also work well in this dish.


Serves: 4 

  • 230g toasted buckwheat
  • 1 tablespoon olive oil
  • 2 onions, peeled and chopped
  • 1 clove garlic, minced, or to taste
  • 1 cucumber, peeled and diced
  • 6 tablespoons chopped fresh mint
  • 1 lemon, juiced
  • 1 pinch dried mixed herbs

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Rinse buckwheat groats. Bring a saucepan of water to the boil, sprinkle in the buckwheat and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
  2. Heat olive oil in a pan over medium heat; cook and stir onions and garlic until onion has softened, 5 to 8 minutes. Set aside to cool.
  3. Lightly toss cucumber, parsley, mint, lemon juice and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

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