- 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
Buckwheat tabbouli
Serves: 6
Prep: 10
Cook: 20
Ingredients
Method
Step 1
Place water in a medium-sized saucepan over a medium heat, bring to the boil.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.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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