Tender buckwheat seeds make the perfect substitute for bulgar – which is off limits on a gluten free diet.

BuckwheatTabouli1

Boil buckwheat in 3 cups of water for 9 minutes, or until tender. Drain and rinse quickly in cool water. Add buckwheat to a large bowl along with remaining ingredients. Stir gently to combine, adjusting seasonings and flavors to taste. BuckwheatTabouli2

 

CandiedPecans11

Buckwheat Tabouli

Marla Hingley
Tender buckwheat seeds make the perfect substitute for bulgar - which is off limits on a gluten free diet.
Prep Time 9 mins
Cook Time 10 mins
Total Time 19 mins
Servings 4

Ingredients
  

  • 1 1/2 cups raw buckwheat
  • 1/4 cup olive oil
  • 1 bunch Italian parsley finely chopped
  • 1/4 cup fresh mint finely chopped
  • 1 cup tomatoes chopped
  • 2 Tbsp lemon juice
  • Lemon zest
  • 2 cloves garlic minced
  • 1 tsp fresh or pickled jalapeno peppers, finely minced
  • Salt and pepper to taste

Instructions
 

  • Boil buckwheat in 3 cups of water for 9 minutes, or until tender. Drain and rinse quickly in cool water.
  • Add buckwheat to a large bowl along with remaining ingredients.
  • Stir gently to combine, adjusting seasonings and flavors to taste.
Tried this recipe?Let us know how it was!

 

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2 Comments

  1. Thank you for this new way to make tabouleh . too many ingredients you added to the original tabouleh which really change the true tabouleh taste . Buckwheat is a fine substitute but using garlic , jalapeno peppers and lemon zest will give you a completly different taste that is not Tabouleh.

  2. Marrying into a Lebanese family, it was tough to leave tabbouleh behind. Then we started making with quinoa. Tastes great and is healthier too!

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