Buckwheat Tabouli

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 liter water
• 10 g vegetable stock cubes, crumbled
• 1 cup buckwheat groats, kernels
• 3 -4 cups italian parsley, chopped as rough or fine as you like it
• 1 cup sun-dried tomato, chopped (available from delis, can use fresh tomato if preferred)
• 1/2 cup lemon juice
• 1 1/2 tablespoons olive oil
• 1 clove garlic, finely chopped,more to taste

Recipe

• 1 place water in a medium sized saucepan and bring to the boil.
• 2 add crumbled stock cube, or powder, and the buckwheat kernels.
• 3 simmer for 20 minutes or until buckwheat is tender.
• 4 drain, discard stock.
• 5 place the buckwheat in a large bowl.
• 6 add the parsley, tomatoes, lemon juice, olive oil and garlic.
• 7 toss to combine and serve.