Best Buckwheat Tabouli Recipes

BUCKWHEAT TABOULI

Buckwheat Tabouli image

I love tabouli but can't eat wheat so this buckwheat version is perfect! Buckwheat is technically a fruit not a grain and is a good source of B vitamins, Zinc and Iron.

Provided by dale7793

Categories Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 liter water
10 g vegetable stock cubes, crumbled
1 cup buckwheat groats, kernels
3 -4 cups Italian parsley, chopped as rough or fine as you like it
1 cup sun-dried tomato, chopped (available from delis, can use fresh tomato if preferred)
1/2 cup lemon juice
1 1/2 tablespoons olive oil
1 clove garlic, finely chopped,more to taste

Steps:

Place water in a medium sized saucepan and bring to the boil.
Add crumbled stock cube, or powder, and the buckwheat kernels.
Simmer for 20 minutes or until buckwheat is tender.
Drain, discard stock.
Place the buckwheat in a large bowl.
Add the parsley, tomatoes, lemon juice, olive oil and garlic.
Toss to combine and serve.

Nutrition Facts : Calories 95.4, Fat 4.1, SaturatedFat 0.6, Sodium 210.1, Carbohydrate 14.4, Fiber 2.9, Sugar 4.4, Protein 3.2

KASHA TABBOULEH

Kasha Tabbouleh image

This colorful and easy salad brings goodness of traditional kasha for your dinner.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h20m

Yield 4

Number Of Ingredients 15

Ingredients

2 cups water
1 cup uncooked buckwheat kernels or groats (kasha)
1 1/2 cups finely chopped fresh parsley
1 1/2 cups chopped seeded tomatoes (about 2 medium)
1/3 cup chopped onion (about 1 medium)
1/4 cup chopped fresh or 2 teaspoons dried mint leaves
1 small cucumber, peeled, chopped (3/4 cup)
1 can (15 to 16 oz) garbanzo beans, drained, rinsed
1/4 cup lemon juice
1 tablespoon honey
2 teaspoons Dijon mustard
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
4 lettuce leaves

Steps:

In 2-quart saucepan, heat water to boiling. Stir in buckwheat kernels. Heat to boiling; reduce heat. Cover; simmer about 25 minutes or until water is absorbed and buckwheat is tender. Cover; refrigerate 25 minutes to cool.
In large glass or plastic bowl, mix buckwheat, parsley, tomatoes, onion, mint, cucumber and beans.
In small bowl, mix remaining ingredients except lettuce; toss with buckwheat mixture. Cover; refrigerate at least 1 hour. Serve on lettuce.

Nutrition Facts : Calories 320, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 11 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 0 g

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