Buckwheat Tabouli

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

Makes about 7 cups.

Ingredients:

• 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

Dressing:

• 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

Directions:

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.