Best 3 Toasted Buckwheat Tabbouleh Recipes

Embark on a delectable culinary journey as we explore the vibrant flavors of toasted buckwheat tabbouleh. This innovative twist on the classic tabbouleh recipe combines the nutty flavor of toasted buckwheat with the refreshing tang of lemon and herbs, creating a dish that is bursting with flavor and texture. Whether you're looking for a healthy and satisfying lunch option or a unique side dish to impress your guests, toasted buckwheat tabbouleh is sure to delight your taste buds. Join us as we delve into the world of this delectable dish, discovering the secrets behind its irresistible charm and learning how to create it in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

TOASTED-COUSCOUS TABBOULEH

Toasted-Couscous Tabbouleh image

In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 medium red onion, peeled and cut into 1/4-inch dice
2 cups water, plus more for soaking
8 ounces Israeli couscous
1 1/2 teaspoons coarse salt
Nonstick cooking spray
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
Lemon wedges

Steps:

Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

Nutrition Facts : Calories 253 g, Fat 3 g, Fiber 4 g, Protein 8 g, Sodium 718 g

BUCKWHEAT TABOULI

Buckwheat Tabouli image

I love tabouli but can't eat wheat so this buckwheat version is perfect! Buckwheat is technically a fruit not a grain and is a good source of B vitamins, Zinc and Iron.

Provided by dale7793

Categories Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

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 tomato, 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:

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.

Nutrition Facts : Calories 95.4, Fat 4.1, SaturatedFat 0.6, Sodium 210.1, Carbohydrate 14.4, Fiber 2.9, Sugar 4.4, Protein 3.2

TABBOULEH

Tabbouleh image

This fresh and healthy salad uses mostly herbs with a little bulgur wheat

Provided by Good Food team

Categories Side dish

Time 30m

Number Of Ingredients 7

Ingredients

50g bulgur wheat
50g flat-leaf parsley, chopped
50g mint, chopped
200g ripe tomatoes, deseeded and diced
3 spring onions, finely sliced
juice 1 lemon
3 tbsp olive oil

Steps:

Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make all the difference in your tabbouleh. Look for ripe tomatoes, crisp cucumbers, and tender parsley.
Toast the buckwheat before using it. This will give it a nutty flavor and make it more digestible.
Chop the vegetables and herbs finely. This will help them distribute evenly throughout the tabbouleh.
Use a light hand when dressing the tabbouleh. You don't want to overpower the delicate flavors of the vegetables and herbs.
Let the tabbouleh rest before serving. This will allow the flavors to meld and develop.

Conclusion:

Toasted Buckwheat Tabbouleh is a delicious and healthy salad that is perfect for potlucks, picnics, and summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a refreshing and flavorful salad, give Toasted Buckwheat Tabbouleh a try.