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

1. 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.
2. Chop green onions, mint, parsley and tomatoes, and add to buckwheat in a salad bowl. Mix in salad dressing, salt and pepper.
3. If the dressing you are using is not very lemony, add the lemon juice, squeezed fresh out of the half lemon.
4. If you like tangy more than sweet, omit the figs - if you like some sweetness to balance the lemony flavours, then use the figs.
5. You may use the figs and almonds as garnish, but it also looks nice without garnish.
6. 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)