Buckwheat Tabouleh

Buckwheat Tabouleh

Ingredients

  • 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
  • 2 teaspoons kelp powder
  • 1 teaspoon ground cumin
  • 1 pinch ground turmeric
  • ½ cup extra virgin olive oil
  • 3 – 4 tablespoons fresh lemon juice, optional 3 tablespoons water
  • 2 – 3 drops liquid stevia extract

Method

  1. In a mixing bowl, combine the sprouted buckwheat, parsley, bell pepper, cucumber, onion and mint.
  2. In a blender, combine the dressing ingredients. Add some fresh mint if desired. Blend well and season to taste.
  3. Combine the dressing and salad mixture and mix well. Season to taste and serve.
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A fresh and even healthier take on a classic tabouleh recipe!