How to make it

  • Salad
  • Wash buckwheat and drain.
  • Soak in enough water to allow 2cm headroom for 15-30 minutes
  • Drain off water and squeeze dry in hands. Set aside
  • Chop parsley, tomato and onion
  • Combine parsley, tomato, onion and buckwheat
  • Dressing
  • Mix oil, lemon juice, salt, pepper and cloves
  • Dress the salad and allow to stand for about 30 mins in the refrigerator for the flavours to blend
  • Serve with meat dishes, Lebanese bread and hoummus

Reviews & Comments 3

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    " It was excellent "
    trev ate it and 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.
    Was this review helpful? Yes Flag
    " It was excellent "
    trev ate it and 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.
    Was this review helpful? Yes Flag
  • conner909 9 years ago
    Darn! I spoke too soon! Isn't this often made with mint?
    Was this review helpful? Yes Flag

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