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Buckwheat Tabouli

The hulled buckwheat in this herbaceous salad is tender and delicious, and the dressing hits all the right notes. Buckwheat Tabouli

Makes about 7 cups.


  • 1 c hulled whole buckwheat grain
  • 2 1/2 c boiling water
  • 2 c tomatoes, seeded and chopped
  • 1 c cucumbers, seeded and chopped
  • 1 c bell pepper, seeded and chopped
  • 1 c green onions, sliced
  • 1 c fresh parsley, chopped


  • 3 Tbsp fresh lemon
  • 1/4 c olive oil
  • 1 Tbsp tahini
  • 2 cloves garlic, grated
  • 1 tsp dry mint
  • 1 tsp dry dill
  • 1 tsp dry rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. In a medium saucepan over medium heat, add the buckwheat to the boiling water and bring back to boiling. Cover, reduce heat to lowest setting, and simmer 15-20 minutes, or until all the water is absorbed and the buckwheat is tender. Set aside and cool.
  2. In a 2 quart covered dish, toss the tomato, cucumber, bell pepper, green onion, parsley and cooled buckwheat.
  3. In a small bowl, whisk together the dressing ingredients.
  4. Pour dressing over the salad. Toss well. Serve immediately, or better yet, refrigerate a few hours before serving.

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