Buckwheat Tabbouleh

• 1 1/2 cups buckwheat
• 1/4 cup olive oil
• 1 bunch fresh mint, stemmed and chopped (about 1/2 cup)
• 3 cloves garlic, smashed, peeled and minced (about 1 tablespoon)
• 2 red bell peppers, cored, seeded, deribbed, and cut into 1/4-inch dice (about 2 cups)
• 2 jalapeno peppers, seeded and cut into 1/3-inch dice (about 2 cup)
• 1 bunch scallions, trimmed and cut across into 1/8-inch rings (about 1 1/2 cups)
• 2 tablespoons fresh lemon juice (from about two lemons)
• Kosher salt
• Freshly ground black pepper

1. Bring 3 cups water to a boil in a medium saucepan over high heat.
2. Add the buckwheat, reduce the heat to simmer, and cover.
3. Let cook for 8 to 9 minutes, until tender.
4. Drain and toss the buckwheat with the olive oil to coat.
5. Stir in the remaining ingredients, seasoning with salt and pepper to taste.

buckwheat, olive oil, fresh mint, garlic, red bell peppers, peppers, scallions, lemon juice, kosher salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/buckwheat-tabbouleh (may not work)