Buckwheat Tabouli
Tender buckwheat seeds make the perfect substitute for bulgar – which is off limits on a gluten free diet.
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.
Buckwheat Tabouli
Tender buckwheat seeds make the perfect substitute for bulgar - which is off limits on a gluten free diet.
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!
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.
Marrying into a Lebanese family, it was tough to leave tabbouleh behind. Then we started making with quinoa. Tastes great and is healthier too!