Buckwheat tabbouli

    • Preparation time: 10
    • Cooking time: 20
    • Serves: 6


    • 1 litre water
    • 10g gluten free 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 tbs olive oil
    • 1 clove garlic, finely chopped


    1. Place water in a medium-sized saucepan over a medium heat, bring to the boil.
    2. 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.
    3. Add parsley, semi-dried tomatoes, lemon juice, olive oil and garlic to the buckwheat. Toss to combine and serve.


    • Buckwheat can be bought as whole kernels, flour, or groats (crushed kernel pieces) from most supermarkets and health food stores.
    • Remember to always check the label of each ingredient to ensure it is gluten free.

    Nutrition Information

    PER SERVE: Energy (kJ) 693; Cal 166; Protein (g) 6.0; Fat (g) 7.0; Saturated fat (g) 1.0; Carbohydrate (g) 16; Sugars (g) 9.0; Fibre (g) 6.2; Sodium (mg) 71; Potassium (mg) 1082; Calcium (mg) 48; Iron (mg) 2.9.