Although Tabbouleh (sometimes pronounced and spelled as Tabouli) is usually made with bulgur (cracked wheat) a gluten-free version can be made by substituting buckwheat groats.
1 cup buckwheat groats
1 chopped scallion (green onion)
3 chopped cherry tomatoes
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon raw honey*
1/2 teaspoon oregano
1/2 teaspoon minced garlic
Salt and pepper to taste
Preparation (Serves 4)
Combine 1 cup Whole Buckwheat Groats with 2 cups water in large sauce pan and bring to a boil. Reduce heat to low and cook 10 to 12 minutes, let cool, then chill in fridge.
Chop scallion, tomatoes, mint and parsley and add to buckwheat in a bowl.
For the Lemon Dressing: Shake all the ingredients together in a container or whisk together in a bowl.
Mix in salad dressing, salt and pepper.
*For maximum flavor and health-benefits, use raw honey. Heating honey (pasteurization) destroys the all the pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics. Honey that has been heated and filtered is called commercial, regular or liquid honey.