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Buckwheat Tabbouleh Recipe

Buckwheat Tabbouleh

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

  • Total Cook Time 35 mins
  • Prep Time 05 mins
  • Cook Time 30 mins
  • Recipe Servings6
  • Easy

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

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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.
4
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