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Buckwheat Tabbouleh Recipe

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Buckwheat Tabbouleh
  • Chef:
  • Recipe Servings: 6
  • Cook Time:

Seema Jindal Jijodia - the 'cereal' killer experiments with buckwheat and tosses up a traditional middle eastern salad called Tabbouleh.

Ingredients of Buckwheat Tabbouleh

  • 1 cup uncooked buckwheat
  • 1 large bunch parsley, finely chopped
  • 1 large bunch mint, finely chopped
  • 1 large red onion, finely chopped
  • 2 cucumbers, diced
  • 2-3 organic tomatoes, diced
  • 2 lemons, juiced
  • 1 apple, peeled and chopped into chunks
  • 1 Tbsp ground cumin or zatar
  • 4 Tbsp olive oil
  • Salt and pepper to taste

How to Make Buckwheat Tabbouleh

  1. Cook buckwheat with 500 ml water in a rice cooker. Once cooked, rinse well with cold water and let drain.
  2. Place parsley, mint, red onion, cucumbers, tomatoes and buckwheat into a large salad bowl. Set aside.
  3. In a liquidizer, blend lemon juice, olive oil, cumin and apple until smooth. Season with salt and pepper.
  4. Toss with the buckwheat salad and serve.


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