Buckwheat Tabbouli (SF)

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Buckwheat Tabbouli

Source: www.sanitarium.com.au

 

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Prep time: 10 min

Cooking time: 20 min

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An interesting salad recipe that's easy to prepare and is ideal

served as an accompaniment.

 

 

1 litre/quart water

10 g gluten-free vegetable stock cube, crumbled

1 cup buckwheat kernels*

2 bunches continental parsley, roughly chopped

1 cup semi-dried tomatoes, chopped

1/2 cup lemon juice

1 1/2 tablespoons (6 tsp) olive oil

1 clove garlic, finely chopped

 

 

1. Place water in a medium sized saucepan over a medium heat, bring

to the boil.

 

2. Add the stock cube and the buckwheat and simmer for 20 minutes or

until buckwheat is tender. Drain and discard the stock. Transfer the

buckwheat to a large salad bowl.

 

3. Add parsley, semi-dried tomatoes, lemon juice, olive oil and

garlic to the buckwheat. Toss to combine and serve.

 

 

 

6 servings.

 

 

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Per serve: Kilojoules 1000; Calories 240; Protein 8g; Fat 7g;

Carbohydrate 33g; Sodium 350mg; Potassium 1440mg; Calcium 135mg;

Iron 6.5mg; Fibre 7g.

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