Toasted buckwheat tabbouleh

    (4)
    35 min

    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.


    11 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (2)

    by
    1

    This is a refreshing dish that only those who are sensitive to gluten will care that it is gluten free. I added some fresh hot peppers to spice it up. Leave it to sit for an hour or so to help the flavours get acquainted. Thank you for the recipe.  -  24 Jun 2015  (Review from Allrecipes US | Canada)

    by
    1

    MMMM. Really good Kasha recipe. Would be even better with tomatoes (I skipped out b/c of allergies in the family). Will definitely be making again. Thanks!  -  05 Feb 2013  (Review from Allrecipes US | Canada)

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