Buckwheat Tabbouleh

Name: Buckwheat Tabbouleh
Yield: Serves 6 as a First Course, 8 As a Side Dish
Ingredients: 2 red bell peppers, cored, seeded, deribbed, and cut into ¼-inch dice (about 2 cups); 2 tablespoons fresh lemon juice (from about two lemons); 1 bunch mint, stemmed and chopped (about ½ cup); 3 cloves garlic, smashed, peeled, and minced (about 1 tablespoon); 1 bunch scallions, trimmed and cut across into ⅛-inch rings (about 1½ cups); ¼ cup olive oil; 2 jalapeño peppers, seeded and cut into ⅛-inch dice (about ⅓ cup); Freshly ground black pepper; Kosher salt; 1½ cups buckwheat

Preparation info

Serves
6
as a First Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

I love tabbouleh. It is always made with cracked wheat, but I wanted to rescue it for our special diet. This is our own gluten-free version of the popular Middle Eastern dish, made with buckwheat, which isn’t wheat at all. When it is a hundred degrees outdoors, this is a delicious first course or even a main with sliced tomatoes and lettuce. When winter comes, I welcome the dish as a side with light foods such as Quinoa-Crusted Chicken,

Ingredients

Starter
Vegan
Winter
Gluten-free
Spicy

Ingredients

Method