Buckwheat Tabbouleh

Name: Buckwheat Tabbouleh
Ingredients: 1½ cups buckwheat; ¼ cup olive oil; 1 bunch fresh mint , stemmed and chopped (about ½ cup); 3 cloves garlic , smashed, peeled and minced (about 1 tablespoon); 2 red bell peppers , cored, seeded, deribbed, and cut into ¼-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 1½ cups); 2 tablespoons fresh lemon juice (from about two lemons); Kosher salt; Freshly ground black pepper

Chef

Barbara Kafka

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Cookbook

The Intolerant Gourmet: Glorious Food Without Gluten and Lactose

Published by Artisan

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This image courtesy of Joseph DeLeo

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, Basic Roast Chicken, or Basic Fish Fillet.

Serves6 as a first course, 8 as a side dish

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturecrisp, herby, light, savory

Type of Dishfirst course salad, salad

Ingredients

1½ cups buckwheat
¼ cup olive oil
1 bunch fresh mint, stemmed and chopped (about ½ cup)
3 cloves garlic, smashed, peeled and minced (about 1 tablespoon)
2 red bell peppers, cored, seeded, deribbed, and cut into ¼-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 1½ 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.