Toasted Buckwheat Tabbouleh
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
59
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Olive Oil1 clove
Garlic (minced, to taste)3 cup
Parsley (chopped fresh)6 tbsps
Mint (chopped fresh)1 pinch
Mixed Herbs (dried)Directions:
1
Rinse buckwheat groats
2
Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes
3
Drain and cool
4
Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes
5
Set aside to cool
6
Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture