Buckwheat Tabbouleh Salad - the perfect summer salad that's light on the stomach yet very satisfying, healthy and wholesome!
Author: Natasha Minocha
3smallTomatoes, deseeded, chopped finely
1mediumOnion, chopped finely
2Cucumber, chopped finely
1cupParsley, chopped finely
A small handful of Mint, chopped finely
3-4tbspFresh lemon juice
2-3tbspExtra virgin Olive oil
Salt & Pepper to taste
Rinse and drain buckwheat well.
Place in a medium saucepan with 1 3/4 cup water and 1/2 tsp salt. Bring it to a boil, lower the heat, cover and let cook for about 15 minutes. Once cooked, gently fluff up the groats with a fork. Let them cool completely.
In a large bowl, combine the chopped vegetables and herbs. Mix in the cooked buckwheat.
Now stir in the olive oil, lemon juice, salt, and pepper. Taste and adjust for seasoning.
Let the salad sit for about 30-40 minutes in the refrigerator before serving. Enjoy!