Buckwheat Tabbouli

By Teresa on 15 June 2007 | Viewed 6513 times

Ingredients

1L Water
10g Gluten Free Vegetable Stock
1C Buckwheat kernals
2 Bunches of Parsley, chopped
1C Semi-dried Tomatoes, chopped
1/2C Lemon Juice
1 1/2T Olive Oil
1 Clove Garlic, finely chopped

Method

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