Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Buckwheat Tabouli
- Preparation Time:
10 minutes
- Per Serve:
1000 kJ (240 cal). Protein 8 g. Fat 7 g. Saturated fat 1 g. Carbohydrate 33 g. Total sugars 11 g. Sodium 350 mg. Potassium 1440 mg. Calcium 135 mg.
Iron 6.5 mg. Fibre 7 g.
- Cooking Time:
20 minutes
- Serves:
6
Ingredients:
1 litre water
10 g vegetable stock cube, crumbled
1 cup buckwheat kernels
2 fresh bunches of
continental parsley, roughly chopped
1 cup semidried tomatoes, chopped
1⁄2 cup lemon juice
11⁄2 tbsp olive oil
1 clove garlic, finely chopped
Instructions:
1. Place water in a medium-sized saucepan over a medium heat; bring to the boil.
2. Add the stock cube and the buckwheat and simmer for 20 minutes or until buckwheat is tender. Drain and discard the stock.
3. Transfer the buckwheat to a large salad bowl.
4. Add parsley, semidried tomatoes, lemon juice, olive oil and garlic to the buckwheat. Toss to combine and serve.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
