This gluten-free version of a traditional tabbouleh is terrific on its own, or add grilled chicken or lamb for a heartier dinner. This dish keeps well and is still good after a day or two.
Ingredients
1 cup buckwheat
3-4 Persian cucumbers, diced (no need to peel)
1 pound small heirloom tomatoes, chopped
1 bunch green onions, whites and tender greens, chopped
1 bunch parsley, chopped
1 bunch mint, chopped
1 garlic clove, minced
Zest and juice of one lemon
½ to ¾ cup extra virgin olive oil
2 teaspoons Kosher salt
Instructions
Boil 2 cups water in a medium saucepan. Rinse and drain the buckwheat. When the water boils, add the buckwheat, reduce heat to medium-low, cover and simmer for 20 minutes, or until the water is absorbed into the buckwheat, stirring occasionally.
Combine the remaining ingredients in a large bowl.
Once the buckwheat has cooked, fluff with a fork and add to the vegetables.