Buckwheat Tabouli

Buckwheat Tabouli

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.

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 tomatoes, 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/Methods:

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.

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Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.