Buckwheat Tabouli©

This recipe can makes for a healthy light lunch, or can be paired with a piece of lean meat for dinner.
SaladVeganVegetarian
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Details
  • Serves 6
  • 8 Ingredients
  • 20 Minutes Prep
  • Easy
Nutrition per serve
  • Energy 1000kJ
  • Protein 8g
  • Fat (total) 7g
  • - Saturated Fat 1g
  • Carbohydrate (total) 33g
  • - Sugar 11g
  • Fibre 7g
  • Sodium 350mg

Ingredients

1 litre water

10g vegetable stock cubes, crumbed

1 cup buckwheat kernels

2 bunches continental parsley, roughly chopped

1 cup semi-dried tomatoes, chopped

1/2 cup lemon juice

1 1/2 tablespoons olive oil

1 clove of garlic, finely chopped

Method

  1. Place water in a medium sized saucepan over a medium heat, bring to boil.
  2. Add the stock cube and the buckwheat and simmer for 20 min or until buckwheat is tender. Drain and discard the stock.
  3. Transfer the buckwheat to a large salad bowl.
  4. Add parsley, semi-dried tomatoes, lemon juice, olive oil and garlic to the buckwheat

Dietitian Notes / Recipe Tips

Try this salad as a great refreshing lunch or dinner alongside a grilled piece of fish.

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Provider Acknowledgement

Recipe and image kindly provided by Sanitarium Health & Wellbeing Company

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