A fresh and even healthier take on a classic tabouleh recipe! Yield: 5 Cups 1½ cups sprouted hulled buckwheat, dehydrated for 3-5 hours 1½ cups chopped fresh parsley 1 cup finely chopped red bell pepper ¾ cup finely diced cucumber ½ cup finely diced red onion 1/4 cup chopped fresh mint Dressing: 1 clove garlic […]