Buckwheat Tabouli

Name: Buckwheat Tabouli
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 l water; 10 g vegetable stock cubes; 1 cup buckwheat groats; 3 cup Italian parsley; 1 cup sun-dried tomato; 0.5 cup lemon juice; 1.5 tbsp olive oil; 1 clove garlic

Buckwheat groats, tomato and parsley simmered on the stove for a Lebanese salad.

1 hr 20 min · Serves 6 · Medium

Ingredients

1 lwater
10 gvegetable stock cubes, halal-certified; crumbled
236.59 mlbuckwheat groats, kernels
709.76–946.35 mlItalian parsley, chopped as rough or fine as you like it
236.59 mlsun-dried tomato, chopped (available from delis, can use fresh tomato if preferred)
118.29 mllemon juice
1.5 tbspolive oil
1 clovegarlic, finely chopped,more to taste

Method

Start cooking mode

Time: Prep 60 min · Cook 20 min · 80 min total
Difficulty: medium

1
Place water in a medium sized saucepan and bring to the boil. Add crumbled stock cube, or powder, and the buckwheat kernels.
2
Simmer for 20 minutes or until buckwheat is tender. Drain, discard stock. Place the buckwheat in a large bowl.
20 min
3
Add the parsley, tomatoes, lemon juice, olive oil and garlic. Toss to combine and serve.