| Gluten-Free Buckwheat Tabbouleh |
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Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Serves: 6-8
This gluten-free version of a traditional tabbouleh is terrific on its own, or add grilled chicken or lamb for a heartier dinner. This dish keeps well and is still good after a day or two.
Ingredients
- 1 cup buckwheat
- 3-4 Persian cucumbers, diced (no need to peel)
- 1 pound small heirloom tomatoes, chopped
- 1 bunch green onions, whites and tender greens, chopped
- 1 bunch parsley, chopped
- 1 bunch mint, chopped
- 1 garlic clove, minced
- Zest and juice of one lemon
- ½ to ¾ cup extra virgin olive oil
- 2 teaspoons Kosher salt
Instructions
- Boil 2 cups water in a medium saucepan. Rinse and drain the buckwheat. When the water boils, add the buckwheat, reduce heat to medium-low, cover and simmer for 20 minutes, or until the water is absorbed into the buckwheat, stirring occasionally.
- Combine the remaining ingredients in a large bowl.
- Once the buckwheat has cooked, fluff with a fork and add to the vegetables.
- Chill for 2-3 hours before serving.
Notes
Adapted from a recipe by Eden Foods.
Recipe by The Gonzo Gourmet at https://thegonzogourmet.com/2012/04/recipe-gluten-free-buckwheat-tabbouleh/