Buckwheat tabouli recipes

Source: © Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.  For more Sanitarium recipes please go to www.sanitarium.com.au/recipes

Nutritional information per serving
  • Energy: 1000 KJ
  • Protein: 8g
  • Total fat: 7g
  • Saturated fat: 1g
  • Carbohydrates: 33g
  • Sugars: 11g
  • DietaryFiber: 7g
  • Sodium: 350mg
30 mins
6 people
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Ingredients

  • 1L water
  • 10g vegetable stock cubes
  • 1 cup buckwheat kernels
  • 2 bunches continental parsley
  • 1 cup semi-dried tomatoes
  • 0.5 cups lemon juice
  • 1.5 tablespoons olive oil
  • 1 clove garlic

Method

  1. Place water in a medium sized saucepan over a medium heat, bring to the boil.
  2. Add the stock cube and the buckwheat and simmer for 20 minutes or until buckwheat is tender. Drain and discard the stock.
  3. Transfer the buckwheat to a large salad bowl.
  4. Add chopped parsley, chopped semi-dried tomatoes, lemon juice, olive oil and finely chopped garlic to the buckwheat. Toss to combine and serve.

 

Hot Tip!  Try this salad as a great refreshing lunch or dinner alongside a grilled piece of fish.

Dietitian’s note: Caution if you have high potassium levels.

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