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The California Table

California Cuisine with a Coastal Vibe

April 5, 2012 By Lisa Dearen 3 Comments

Buckwheat Tabbouleh in Israel


I’ve been to Israel only once. I’d like to go back again. There was so much we didn’t see, and so much I’d want to do again, like swim in the Dead Sea, explore the labyrinthian passageways of the Church of the Holy Sepulchre or bask in the rainbow colors of Marc Chagall’s windows at the Hadassah-University Medical Center.

israel 2010

But until I make it back, I have the food to keep me happy. On our first full day in Israel, we drove north from Hafia to Rosh ha-Nikra, Israel’s northern-most point. In fact, Israel’s border with Lebanon can be seen from the parking lot of the Rosh ha-Nikra grottoes. After hiking around the cool damp caves, our group clambered back on the bus and headed east, hugging the Lebanese border. We soon stopped for lunch at Arazim Restaurant in Shlomi.

As I sipped a Coke (my trick for keeping stomach ailments at bay while traveling), plate after plate of Lebanese mezze were placed before our group. Thick hummus served with plump pita bread, spicy lamb nestled against tangy rice…but I only had eyes for the tabbouleh.

More parsley than grain, more vegetable than starch, the tabbouleh at Arazim was so refreshing and filling I could barely keep from leaping across the table to get more.

Back home I eventually mastered a traditional tabbouleh, made with bulgur wheat. In the weeks since eliminating gluten from my diet, I searched like a mad woman for a grain to replace the bulgur, eventually settling on buckwheat. Although settling isn’t really a fair statement: buckwheat is creamy like risotto (without the fuss) yet has a bite like barley. It’s not as nutty as bulgur, but for me, it’s just as good.

Maybe even better.

5.0 from 1 reviews
Gluten-Free Buckwheat Tabbouleh
 
Print
Prep time
40 mins
Cook time
20 mins
Total time
1 hour
 
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.
Serves: 6-8
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
  1. 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.
  2. Combine the remaining ingredients in a large bowl.
  3. Once the buckwheat has cooked, fluff with a fork and add to the vegetables.
  4. Chill for 2-3 hours before serving.
Notes
Adapted from a recipe by Eden Foods.
Wordpress Recipe Plugin by EasyRecipe
2.2.6

 

Filed Under: Salads & Sides, Travel Tagged With: buckwheat, gluten free, vegetarian

Reader Interactions

Comments

  1. Jersey girl cooks says

    April 16, 2012 at 6:58 AM

    This salad looks delicious! It is going to be 90 degrees here today and I am thinking of putting together a few salads for the next few days. With sports every night they make easy dinners.

    Reply
  2. lincolnmom says

    April 17, 2012 at 9:14 AM

    I love Tabbouleh, and will have to try this recipe. It looks delicious, and all the pictures are beautiful. That was such a great trip for you.

    Reply

Trackbacks

  1. Pasta Salad to Feed A Crowd - Whisk & Cleaver says:
    September 21, 2015 at 5:28 PM

    […] Beach BBQs typically involve a potluck of some kind, and while I usually bring some version of my tabbouleh, I was beaten to the punch by my friend’s mother-in-law at our last BBQ, which sent me scurrying […]

    Reply

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