Recipe

Tabbouleh Gluten Free Recipe


Tabbouleh Gluten Free Recipe
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A traditional Lebanese salad to serve with meat dishes and hoummus with bread

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Ingredients
  • Salad
  • 1/4 cup buckwheat
  • 2 bunches continental parsley, finely chopped
  • 5 tomatoes diced
  • 1 large onion, finely chopped
  • Dressing
  • 1 tablespoon oil
  • Juice of 5-6 lemons
  • salt and pepper to taste
  • pinch ground cloves

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

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Comments


Darn! I spoke too soon! Isn't this often made with mint?


Arhhh, you have saved my life. We can now have tabboulleh with this gluten free recipe. This is definitely going on our table. Thanks.


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.


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Alterations


I love taboulleh.. quite often I use quinoa instead of bulgur. It's a nice additon as well and provides a little added protein.


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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