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
- 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
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.