Buckwheat Tabbouleh
Ingredients
- 1 1/2 cups buckwheat ⓘ
- 1/4 cup olive oil ⓘ
- 1 bunch fresh mint, stemmed and chopped (about 1/2 cup) ⓘ
- 3 cloves garlic, smashed, peeled and minced (about 1 tablespoon) ⓘ
- 2 red bell peppers, cored, seeded, deribbed, and cut into 1/4-inch dice (about 2 cups)
- 2 jalapeno peppers, seeded and cut into 1/3-inch dice (about 2 cup) ⓘ
- 1 bunch scallions, trimmed and cut across into 1/8-inch rings (about 1 1/2 cups) ⓘ
- 2 tablespoons fresh lemon juice (from about two lemons) ⓘ
- Kosher salt ⓘ
- Freshly ground black pepper ⓘ
Instructions
- Bring 3 cups water to a boil in a medium saucepan over high heat.
- Add the buckwheat, reduce the heat to simmer, and cover.
- Let cook for 8 to 9 minutes, until tender.
- Drain and toss the buckwheat with the olive oil to coat.
- Stir in the remaining ingredients, seasoning with salt and pepper to taste.
Nutrition & Diet Analysis (per serving)
527
kcal
26% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).