A twist on the traditional Levantine tabbouleh that will delight your tastebuds.
1 cup buckwheat
4 cups vegetable broth
2 cups fresh parsley chopped
2 cups tomatoes fresh, diced
1 medium cucumbers diced
1 medium carrots diced
2 green onions sliced
2 cloves garlic minced
1/2 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon black pepper
1 15 ounce can garbanzo beans rinsed and drained
In a medium pot bring the vegetable broth to a boil. Add the buckwheat and reduce to a simmer for 20 minutes or until the buckwheat is tender. Drain the buckwheat when done.
While the buckwheat is cooking, finely dice the tomatoes, cucumber, carrot, green onion, and parsley and place in a large bowl.
In a separate bowl whisk together the oil and lemon juice.
Mix the chopped vegetables, garbanzo beans and oil/lemon juice mixture. Toss in the black pepper. Add in the buckwheat when ready and allow the mixture to marinate for 20-30 minutes to marry the flavors.
Yield: 4 Servings
Serving Size: 2 cups
Calories 340 | Fat 6g | Sodium 410mg | Total Carbs 61g | Dietary Fiber 12g | Protein 12g
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