Tabbouleh Gluten Free
From frantic 16 years ago
- - to make
- Serves 8
A traditional Lebanese salad to serve with meat dishes and hoummus with bread
Ingredients
- Salad shopping list
- 1/4 cup buckwheat shopping list
- 2 bunches continental parsley, finely chopped shopping list
- 5 tomatoes diced shopping list
- 1 large onion, finely chopped shopping list
- Dressing shopping list
- 1 tablespoon oil shopping list
- juice of 5-6 lemons shopping list
- salt and pepper to taste shopping list
- pinch ground cloves shopping list
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
The Rating
Reviewed by 2 people-
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
in Bogangar loved it
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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 wer...more
trev
in Bogangar loved it
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