Top Menu

Buckwheat Tabouli

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

 

Buckwheat Tabouli
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Tender buckwheat seeds make the perfect substitute for bulgar - which is off limits on a gluten free diet.
Ingredients
  • 1½ cups raw buckwheat
  • ¼ cup olive oil
  • 1 bunch Italian parsley, finely chopped
  • ¼ 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
  1. Boil buckwheat in 3 cups of water for 9 minutes, or until tender. Drain and rinse quickly in cool water.
  2. Add buckwheat to a large bowl along with remaining ingredients.
  3. Stir gently to combine, adjusting seasonings and flavors to taste.

 

2 Responses to Buckwheat Tabouli

  1. Mona October 23, 2014 at 9:50 am #

    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. Laura October 23, 2014 at 2:43 pm #

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

Leave a Reply

Comments

comments