Buckwheat Tabouli
photo by Katanashrp
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1000.0 ml water
- 10 g vegetable stock cubes, crumbled
- 236.59 ml buckwheat groats, kernels
- 709.77-946.36 ml Italian parsley, chopped as rough or fine as you like it
- 236.59 ml sun-dried tomato, chopped (available from delis, can use fresh tomato if preferred)
- 118.29 ml lemon juice
- 22.18 ml olive oil
- 1 clove garlic, finely chopped,more to taste
directions
- Place water in a medium sized saucepan and bring to the boil.
- Add crumbled stock cube, or powder, and the buckwheat kernels.
- Simmer for 20 minutes or until buckwheat is tender.
- Drain, discard stock.
- Place the buckwheat in a large bowl.
- Add the parsley, tomatoes, lemon juice, olive oil and garlic.
- Toss to combine and serve.
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Reviews
RECIPE SUBMITTED BY
dale7793
Australia
I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!