KASHA TABBOULEH

Kasha Tabbouleh image

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

Provided by Betty Crocker Kitchens

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