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Kasha Tabbouleh
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Vibrant, hearty kasha salad for a delicious dinner.
Ingredients:
  • 2 cups water
  • 1 cup uncooked buckwheat kernels or groats (kasha)
  • 1 1/2 cups finely chopped fresh parsley
  • 1 1/2 cups chopped seeded tomatoes (about 2 medium)
  • 1/3 cup chopped onion (about 1 medium)
  • 1/4 cup chopped fresh or 2 teaspoons dried mint leaves
  • 1 small cucumber, peeled, chopped (3/4 cup)
  • 1 can (15 to 16 oz) garbanzo beans, drained, rinsed
  • 1/4 cup lemon juice
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 lettuce leaves
Instructions:
  • In a 2-quart saucepan, bring water to a boil. Add buckwheat kernels and simmer covered for about 25 minutes until tender and water is absorbed. Let cool in the refrigerator for 25 minutes.
  • Combine the buckwheat, parsley, tomatoes, onion, mint, cucumber, and beans in a spacious glass or plastic bowl.
  • Combine the rest of the ingredients, excluding the lettuce, in a small bowl and toss with the buckwheat mixture. Chill in the fridge for at least 1 hour. Serve on a bed of lettuce.

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