Gluten Free Tabbouleh

    30 minutes

    This is my version of Tabbouleh. It's great with lamb burgers, or just about anything. It can be made up in advance, and in fact I think it tastes a bit better if done so:)


    Australian Capital Territory, Australia
    11 people made this

    Serves: 6 

    • 1 cup raw buckwheat
    • 1 large bunch parsley
    • 1 large bunch mint
    • 1 large red onion
    • 2 Lebanese cucumbers
    • 2-3 ripe vine tomatoes
    • juice of 2 lemons
    • 1 apple
    • 1 teaspoon ground cumin
    • 1/4 cup olive oil
    • salt and pepper to taste.

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Pop the buckwheat in you rice cooker with 2 cups of water. Once cooked, rinse well with cold water and leave to drain.
    2. Finely chop the mint and parsley and the red onion. Dice the cucumber and tomatoes and add to a large salad bowl. Add the cooked drained buckwheat.
    3. In a blender add the lemon juice, olive oil, cumin and the peeled apple. Liquefy and adjust flavour with salt and pepper to taste.
    4. Mix all of this together and enjoy!

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    I added the lemon juice and cumin to taste and used normal cucumber. It was v tasty for the whole family.  -  31 Aug 2017  (Review from Allrecipes UK & Ireland)