Skip to main content New<> this month
Get the Allrecipes magazine

Toasted Buckwheat Tabbouleh

Rated as 4.17 out of 5 Stars
22

"A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 233
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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


Per Serving: 233 calories; 4.8 44.8 6.9 0 17 Full nutrition

Explore more

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

This is a refreshing dish that only those who are sensitive to gluten will care that it is gluten free. I added some fresh hot peppers to spice it up. Leave it to sit for an hour or so to help t...

MMMM. Really good Kasha recipe. Would be even better with tomatoes (I skipped out b/c of allergies in the family). Will definitely be making again. Thanks!

I was very excited to make this salad.I didn't like the smell of buckwheat,when I cooked it. So, I changed my mind.

no changes...will make it again