Ultra easy wheat-free tabouleh with pistachio dish

Tabbouleh recipe

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.


From The Detox Kitchen Bible

Serves 2 • 350 calories per serving

Rich in: Vitamins B1 (thiamin), B6 and C • Folate • Potassium • Phytoestrogens • Lycopene


TabboulehWhat you’ll need:

100g buckwheat grain

2 handfuls of fresh parsley

A handful of fresh mint

300g ripe vine tomatoes, seeded and very

finely chopped

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:

  1. 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.
  2. Pull the parsley and mint leaves from their stems and finely chop (keep a few mint leaves for garnish, if you like).
  3. Tip the buckwheat into a large mixing bowl and add the tomatoes, onion, parsley, mint, lemon juice, oil, salt and pepper. Mix well.
  4. Garnish with the pistachios and mint leaves, and serve.


This recipe is just one of the many great ones you’ll find in The Detox Kitchen Bible, available at Dymocks, $49.99.