Counter to what its suspicious name might suggest, buckwheat is actually a wheat and gluten-free grain. It’s an excellent replacement for bulgur (or cracked wheat) in typical tabbouleh and offers a whopping amount of fibre and nutrients.
Stock your pantry with buckwheat to make cereal, porridge and, of course, this tasty take on the classic middle eastern dish.
Note: Tabbouleh traditionally has a much more ‘green than grain’ in the dish – so go as big as you can with your herbs!
- 2 cups water
- 1 cup hulled buckwheat, rinsed & drained
- 1/3 cup fresh squeezed lemon juice
- ½ cup tahini (sesame seed paste)
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 1/2 tsp ground allspice
- sea salt
- fresh cracked pepper
- 1 whole bunch Italian parsley, chopped fine
- 1 cucumber, seeded and cubed
- 1 cup sun-dried tomatoes, chopped fine
- ½ cup fresh mint
- In a medium pot, heat water to boiling, then add the buckwheat, reduce to simmer and cook uncovered for about 20 minutes or until buckwheat is tender and water is absorbed.
- While the buckwheat is simmering away, whisk together lemon juice, tahini, oil and garlic. If it’s not combining nicely, use a handheld immersion blender (or transfer to a magic bullet) or add 1-2 Tbsps of warm water.
- When the buckwheat is done, transfer buckwheat to a mixing bowl, fluff it up with a fork and let it cool. Once cooled/ you’re ready to serve, pour the dressing over the buckwheat and toss well.
- Next add the parsley, cucumber, sundried tomatoes, and mint and toss well until all ingredients are combined.
Tweaked from The Detox Prescription