Tabouli is a quick and simple side dish to pull together any time of the week. I like mine as a side to a big BBQ, side lined to my favourite beercan chicken or with a fried egg on top. I made my tabouli with buckwheat (this is another fave of my buckwheat recipes).
Buckwheat is a fabulous superfood seed. Although it has “wheat” in the title it is actually from a seed (from the same family as spinach) and it is qualified as gluten-free. It carries earthy flavours and can take to flavour really well. Its also cheaper than quinoa and a perfect alternative. A good source of potassium and magnesium to help nourish the nervous system. Contains zero cholesterol. Buckwheat is known to aid cardiovascular disease by helping to prevent blood vessels from hardening.
My tabouli has an Asian twist with fresh coriander (a great ingredient to mop up free oxidising radicals in the body, so would side well with flame grilled bbq meat or fish), snow pea sprouts, chilli, ginger and garlic (high in vit C), lime and soy.
Its easy and thrifty to make.
1/2 Cup Raw Buckwheat, boiled down with 1.5 cups of cold water
1/2 chilli, finely chopped
1/2 bunch of fresh coriander, finely chopped
1 cup snowpea sprouts, finely chopped
1 garlic clove, finely grated
1 tsp raw ginger, finely grated
2 tbsp soy sauce
1 lime, squeezed
1/2 tsp honey/palm sugar grated
- Firstly in a sieve wash the buckwheat under cold water. In small sauce pan add washed buckwheat and 1.5 cups water. Bring to the boil and then let it simmer until all water is absorbed (generally about 10 minutes).
- Once buckwheat is cooked, rinse briefly over a cold tap, let it drain then pop in a bowl. Add coriander, ginger, chilli, garlic, soy, lime and honey. Stir well and season to taste with a little salt and pepper if needed.
- Serve as desired