This Arab dish is traditionally made with bulgur wheat, but we’ve replaced this with buckwheat, which has a very similar texture and taste, to make a wheat-free version. (Despite its name, buckwheat is no relation to wheat.)
TIP: The key to a good tabouleh is to use lots of tomatoes and herbs dotted with buckwheat, rather than the other way round. This dish is fresh and delicious, perfect on its own with some good gluten-free bread or served as a side with meat or fish. It’s also a great party dish, served with hummus wrapped in lettuce leaves.
TABOULEH WITH PISTACHIO
Serves 2 • 350 calories per serving
Rich in: Vitamins B1 (thiamin), B6 and C • Folate • Potassium • Phytoestrogens • Lycopene
100g buckwheat grain
2 handfuls of fresh parsley
A handful of fresh mint
300g ripe vine tomatoes, seeded and very
1/2 red onion, finely chopped
Juice of 1 lemon
1 tbsp olive oil
1 tsp salt
A pinch of black pepper
A handful of home-shelled pistachios, coarsely crushed
What to do:
- Put the buckwheat in a saucepan and cover with twice its volume of water. Bring to the boil, then cook for 5 minutes until soft. Drain in a sieve and rinse under cold water to cool, then leave to drain thoroughly.
- Pull the parsley and mint leaves from their stems and finely chop (keep a few mint leaves for garnish, if you like).
- Tip the buckwheat into a large mixing bowl and add the tomatoes, onion, parsley, mint, lemon juice, oil, salt and pepper. Mix well.
- Garnish with the pistachios and mint leaves, and serve.