Tabbouli Salad Buckwheat Style
- 2/3 cup buckwheat groats
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- 1 chopped green onion
- 2 chopped small ripe tomatoes
- 1/4 cup no-fat lemon salad dressing, or your favourite vinaigrette dressing
- salt and pepper to taste
- (optional)
- 1/2 fresh lemon
- handful of slivered almonds and/or finely chopped dried figs
- Bring 1 1/2 cups water to boil in a medium saucepan, add buckwheat, cover, and simmer gently on low-med heat for 15-20 minutes, until no liquid remains. Allow to cool a few minutes, then chill in fridge.
- Chop green onions, mint, parsley and tomatoes, and add to buckwheat in a salad bowl. Mix in salad dressing, salt and pepper.
- If the dressing you are using is not very lemony, add the lemon juice, squeezed fresh out of the half lemon.
- If you like tangy more than sweet, omit the figs - if you like some sweetness to balance the lemony flavours, then use the figs.
- You may use the figs and almonds as garnish, but it also looks nice without garnish.
- Makes 4 small servings, one medium sized salad bowl.
buckwheat groats, fresh mint, parsley, green onion, tomatoes, lemon salad dressing, salt, lemon, handful
Taken from www.epicurious.com/recipes/member/views/tabbouli-salad-buckwheat-style-50068396 (may not work)