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Buckwheat tabbouleh recipe

Buckwheat tabbouleh recipe

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  • Recipes
  • Dish type
  • Salad
  • Grain salad
  • Buckwheat salad

A fantastic gluten-free and vegetarian side dish. Buckwheat is tossed with fresh herbs, red onion, cucumber and tomatoes in a cumin-spiced dressing.

26 people made this

IngredientsServes: 6

  • 170g uncooked buckwheat
  • 1 large bunch parsley, finely chopped
  • 1 large bunch mint, finely chopped
  • 1 large red onion, finely chopped
  • 2 Lebanese cucumbers, diced
  • 2 to 3 vine-ripened tomatoes, diced
  • 2 lemons, juiced
  • 1 apple, peeled and chopped into chunks
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil
  • salt and pepper to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Cook buckwheat with 500ml 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 liquidiser, blend lemon juice, olive oil, cumin and apple until smooth. Season with salt and pepper. Toss with the salad and serve.

Lebanese cucumbers

Are also known as Ridge cucumbers. If unavailable, use 1 ordinary cucumber.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I added the lemon juice and cumin to taste and used normal cucumber. It was v tasty for the whole family.-31 Aug 2017

Watch the video: The Original Tabbouleh Salad. Tabouli (August 2022).