Toasted Buckwheat Tabbouleh

Published on August 13, 2012

• 1 cup kasha (toasted buckwheat groats)

• 1 tablespoon olive oil

• 2 onions, peeled and chopped

• 1 clove garlic, minced, or to taste

• 1 cucumber, peeled and diced

• ¾ cup chopped fresh parsley

• 6 tablespoons chopped fresh mint

• 1 lemon, juiced

• 1 pinch dried mixed herbs

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.

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Nutrition Facts (per serving)

233Calories5g Fat45g Carbs7g Protein

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Nutrition FactsServings Per Recipe4Calories233% Daily Value *Total Fat5g6%Saturated Fat1g4%Sodium17mg1%Total Carbohydrate45g16%Dietary Fiber7g25%Total Sugars5gProtein7gVitamin C32mg159%Calcium66mg5%Iron2mg13%Potassium459mg10%

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