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Frantic / All my dishes 1 year, 9 months ago
A traditional Lebanese salad to serve with meat dishes and hoummus with bread
Prep:60m Servings:8
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 Frantic |
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gemmee 1 year ago said:
I love taboulleh.. quite often I use quinoa instead of bulgur. It's a nice additon as well and provides a little added protein.
trev 4 months, 3 weeks ago said:
Well, I made this stuff again the other day, but instead of soaking the buckwheat, I roasted it and added it just before devouring. How nice it was with the roasted flavour and the extra crunchiness. What a nice accompaniment to other stuff at a bbq!
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conner909 1 year, 3 months ago said:
Darn! I spoke too soon! Isn't this often made with mint?
trev 5 months, 2 weeks ago said:
Arhhh, you have saved my life. We can now have tabboulleh with this gluten free recipe. This is definitely going on our table. Thanks.
trev 5 months ago said:
This recipe produces a really nice tabbouleh with buckwheat. I am new to buckwheat, but I'm finding it more tastier and I reckon that it has more body to it, compared to wheat. Anyhow, I increased the quantities a little, as my bunches of parsley were rather large, well, very large. I have a big patch of it, so I had a big harvest. Anyhow as a result, I may have got the proportions a little out, by adding too much buckwheat, but how nice it was. I just can't eat enough of it. So, I've put it on the I made it site.