TOASTED BUCKWHEAT TABBOULEH

Toasted Buckwheat Tabbouleh image

Provided by Cassie

Time 35m

Yield 4

Number Of Ingredients 9

1 cup kasha (toasted buckwheat groats)
1 tablespoon olive oil
2 onions, peeled and chopped
1 clove garlic, minced, or to taste
1 cucumber, peeled and diced
¾ cup chopped fresh parsley
6 tablespoons chopped fresh mint
1 lemon, juiced
1 pinch dried mixed herbs

Steps:

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.
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.
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.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 44.8 g, Fat 4.8 g, Fiber 7 g, Protein 6.9 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 5.2 g