This super healthy Buckwheat Tabbouleh recipe uses raw buckwheat groats (instead of bulgar wheat) to make a delicious, healthy dinner that is suitable for vegans and those on a gluten-free diet. This Middle Eastern dish is bursting with flavour and makes the perfect leftover lunch - so be sure to do extra!
Prep Time: 20 Mins | Cook Time: 30 Mins
1
Place vegetable broth or water and bouillon cube in a medium sized pot and bring to a boil.
2
Add in the Buckwheat (or other grain) and reduce to simmer for about 20 minutes, or until tender.
3
Chop all the vegetables and herbs, place in a large bowl.
4
Drain the Buckwheat when cooked and mix with the vegetables and herbs.
5
Pour on the dressing, lemon juice and olive oil and stir well.
6
Season with salt and pepper to taste.
7
Leave for about 30 minutes to allow the flavours to develop. Makes about 5-6 cups.
