PP/PS Tabbouleh Made with Buckwheat

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  6-8 Servings
Prep Time:  20 minutes
Cook Time:  12 minutes
Total Time:  32 minutes




  • 1 c raw buckwheat groats (or could use 1 c quinoa, soaked for 4 hours and drained before cooking)
  • 3 T fresh lemon juice (zest it first)
  • 1 t lemon zest
  • ¾ c chopped parsley
  • ¼ c minced red onion or ½ c chopped scallions
  • 1 c diced heirloom tomatoes
  • 1 c diced cucumber
  • 1 ½-2 T fresh dill, or 1 ½ t dried (fresh is SOOO much better)
  • Dash cayenne
  • 1/3 c pumpkin seeds (or could do toasted pine nuts) (PP would not use seeds or pine nuts)
  • Salt & pepper to taste


  1. Place a pot filled with about 2 quarts of water, a pinch of salt, and buckwheat in a pan and bring to a boil.  Reduce and simmer for 12 minutes (or until grains are soft but not mushy).  Drain and let cool.
  2. Add in remainder of ingredients.  Salt and pepper to taste.  If not serving right away, add pumpkin seeds or pine nuts right before, so that they keep their crunch.
  3. Serve with falafel, chipotle hummus, or any number of dishes.


Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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