Buckwheat tabbouli

Serves: 6
Prep: 10
Cook: 20

A quick and easy gluten free dish that’s as versatile as it’s tasty. High in fibre and a source of iron, it’s great as a side salad, a sandwich filler or a satisfying snack on its own.

Ingredients

  • 1 litre water
  • 10g gluten free vegetable stock cube, crumbled
  • 1 cup buckwheat kernels*
  • 2 bunches continental parsley, roughly chopped
  • 1 cup semi-dried tomatoes, chopped
  • ½ cup lemon juice
  • 1½ tbs olive oil
  • 1 clove garlic, finely chopped

Method

  1. Step 1

    Place water in a medium-sized saucepan over a medium heat, bring to the boil.

  2. Step 2

    Add the stock cube and the buckwheat and simmer for 20 minutes or until buckwheat is tender. Drain and discard the stock. Transfer the buckwheat to a large salad bowl.

  3. Step 3

    Add parsley, semi-dried tomatoes, lemon juice, olive oil and garlic to the buckwheat. Toss to combine and serve.

Tips

  • Buckwheat can be bought as whole kernels, flour, or groats (crushed kernel pieces) from most supermarkets and health food stores.
  • Remember to always check the label of each ingredient to ensure it is gluten free.

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