Tweaked from The Detox Prescription
Counter to what it’s suspicious name might suggest – buckwheat is actually a wheat and gluten-free grain. It’s a great 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!
1. 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.
2. 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.
3. 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.
4. Next add the parsley, cucumber, sundried tomatoes, and mint and toss well until all ingredients are combined.