Buckwheat Tabbouleh

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



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


  • 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


  1. 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.

  2. Drain and toss the buckwheat with the olive oil to coat. Stir in the remaining ingredients, seasoning with salt and pepper to taste.


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