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Saturday, 13 July 2019

Buckwheat Tabbouleh


Tabbouleh is one of my all time favourite summer dishes. I remember my mum making it years ago for a picnic and I fell in love with the fresh, zesty flavours!

If you don't know, Tabbouleh is traditional middle eastern salad. It contains fresh ingredients such as tomatoes, onion, parsley and mint. Traditionally this salad is made with bulgar wheat as the grain, but as I follow a gluten free diet I've adapted it and used buckwheat - which is just as delicious and makes a great alternative!


Tabbouleh is traditionally served as part of a mezze! I love to serve it at BBQ's or picnics, enjoy with fresh fish or veggie sausages, or simply make as a lunch option for the week.
It's super versatile, so summery and full of SO much goodness. It's honestly one of my go-to healthy salads as it's so filling, high in protein for a veggie salad (thank you buckwheat!) and contains all 3 macronutrients for a wonderfully balanced plate.

I couldn't be more excited to share this quick, scrumptious recipe with you and I can't wait to see your recreations.

Yield: 4-6
Author:

Buckwheat Tabbouleh

A twist on classic tabbouleh but made gluten free with the addition of buckwheat instead of bulgar wheat or couscous. Herby, fresh, zesty & delicious!
prep time: 5 Mcook time: 10 Mtotal time: 15 M

ingredients:

  • 200g buckwheat
  • 180g cherry tomatoes
  • 4 spring onions
  • 2 tbsp olive oil
  • Juice 1 lemon
  • large handful fresh parsley 
  • small handful fresh mint
  • Salt & pepper

instructions:

How to cook Buckwheat Tabbouleh

  1. Rinse the buckwheat well and place in a saucepan along with about 300ml water.
  2. Place the buckwheat over a medium heat, allow to simmer and cook for about 10-12 minutes or until the buckwheat has absorbed all the water.
  3. Allow the buckwheat to cool while you prepare the other ingredients.
  4. Cut the cherry tomatoes into quarters, finely chop the spring onions and finely chop the fresh herbs.
  5. Add these ingredients to the buckwheat along with the olive oil, lemon juice and a generous amount of salt and pepper. Mix well.
  6. Serve or keep refrigerated in an airtight container to consume with 4 days.
Created using The Recipes Generator



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