Craving tabouli, but bulgur wheat is not an option? Try this buckwheat version that is tangy, hearty and full of fresh flavors such as mint, parsley and lemon. INSTRUCTIONS: Boil water, then add rinsed buckwheat. Return to boil, cover and simmer for 20-25 minutes. Combine last four ingredients to use as a dressing. If using dried mint, add to dressing to reconstitute. Transfer buckwheat to medium mixing bowl. Add dressing and mix well. Add all other ingredients and mix. Refrigerate for 30 minutes or more...or eat immediately like me due to impatience.
|3||T||fresh mint, well chopped or 2T dried mint|
|3⁄4||c||fresh parsley, minced|
|2||medium tomatoes, chopped|
|1||small cucumber, quartered and sliced|
|1⁄2||c||green onions, chopped|
|3||clv||garlic cloves, minced|
|4||T||fresh lemon juice|