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.