TOASTED BUCKWHEAT TABBOULEH
Steps:
- 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.
- 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.
- 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 : Calories 232.6 calories, Carbohydrate 44.8 g, Fat 4.8 g, Fiber 7 g, Protein 6.9 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 5.2 g
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promi Chy
[email protected]I can't wait to try this recipe!
Tauhid Jani
[email protected]This tabbouleh is so refreshing and flavorful. It's the perfect summer salad.
Cymon Peter
[email protected]I'm glad I found this recipe! It's a great way to get my kids to eat more vegetables.
Alexis Truett
[email protected]This recipe is a keeper! I'll definitely be making it again.
Maruf Rahman
[email protected]This is the best tabbouleh recipe I've ever tried!
Sean Mcbroom
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it.
Joey
[email protected]This is a beautiful salad! The colors are so vibrant.
Miniahil Admasu
[email protected]I'm not a huge fan of buckwheat, but this recipe changed my mind! The flavors are amazing.
Abu Kalam
[email protected]This tabbouleh is a great way to use up leftover buckwheat.
Jhostin Martinezmorales
[email protected]I love this recipe! It's so easy to make and always a hit at parties.
Spronjit Das
[email protected]This is a delicious and refreshing tabbouleh salad! The toasted buckwheat adds a nice nutty flavor and a great texture.