Toasted Buckwheat Tabbouleh

There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 233 Calories

Ingredients

• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 cucumber, peeled and diced
• 1 clove garlic, minced, or to taste
• 1 cup kasha (toasted buckwheat groats)
• 2 onions, peeled and chopped
• 6 tablespoons chopped fresh mint
• 1 pinch dried mixed herbs
• 0.75 cup chopped fresh parsley

Recipe Instructions

Step 1

Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.

Step 2

Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.

Step 3

Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.