Buckwheat Tabbouli
Ingredients
- 1 litre water
- 10g vegetable stock cube, crumbled
- 1 cup buckwheat kernels
- 2 bunches continental parsley, roughly chopped
- 1 cup semi-dried tomatoes, chopped
- ½ cup lemon juice
- 1½ tablespoons olive oil
- 1 clove garlic, finely chopped
- 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.
Serves: 6
Preparation time: 10 minutes
Cooking time: 20 minutes