Tabbouleh with Toasted Buckwheat

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Tabbouleh with Toasted Buckwheat

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.

Nutrition Facts (per serving)

233Calories5g Fat45g Carbs7g Protein
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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