Buckwheat Tabbouleh

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  • Recipe Servings: 6
  • Cook Time: 30 Minutes
• Seema Jindal Jijodia - the 'cereal' killer experiments with buckwheat and tosses up a traditional middle eastern salad called Tabbouleh.

Ingredients

• 1 cup uncooked buckwheat
• 1 large bunch parsley, finely chopped
• 1 large bunch mint, finely chopped
• 1 large red onion, finely chopped
• 2 cucumbers, diced
• 2-3 organic tomatoes, diced
• 2 lemons, juiced
• 1 apple, peeled and chopped into chunks
• 1 Tbsp ground cumin or zatar
• 4 Tbsp olive oil
• Salt and pepper to taste

Method

1. Cook buckwheat with 500 ml water in a rice cooker. Once cooked, rinse well with cold water and let drain.
2. Place parsley, mint, red onion, cucumbers, tomatoes and buckwheat into a large salad bowl. Set aside.
3. In a liquidizer, blend lemon juice, olive oil, cumin and apple until smooth. Season with salt and pepper.
4. Toss with the buckwheat salad and serve.

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