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Toasted Buckwheat Tabbouleh
Toasted Buckwheat Tabbouleh
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Tabbouleh with toasted buckwheat, a fresh and satisfying twist without tomatoes or peppers.
Ingredients:
  • 1 cup kasha (toasted buckwheat groats)
  • 1 tablespoon olive oil
  • 2 onions, peeled and chopped
  • 1 clove garlic, minced, or to taste
  • 1 cucumber, peeled and diced
  • 0.75 cup chopped fresh parsley
  • 6 tablespoons chopped fresh mint
  • 1 lemon, juiced
  • 1 pinch dried mixed herbs
Instructions:
  • Wash buckwheat groats thoroughly. Boil a saucepan of water, add the buckwheat groats, and simmer until tender for approximately 10 minutes. Drain and let cool.
  • In a skillet over medium heat, sauté onions and garlic in olive oil until onions are translucent, about 5-8 minutes. Allow to cool before using.
  • Combine cucumber, parsley, mint, lemon juice, mixed herbs in a salad bowl; add cooked buckwheat and onion mixture, gently toss until mixed.

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