2016 · Good Food · quick&easy · vegetarian

Gluten-free “Tabbouleh”

The fourth, and final recipe for this month, is one that is very quick and easy to whip up, and best of all – no oven required!

Traditionally, Tabbouleh is made from bulgar wheat.  Since wheat is a definite ‘No!’ in the life of a celiac, and those living a gluten-free lifestyle, I’ve decided to try it with another grain, which unlike its name, is actually gluten-free!

I have often made quinoa ‘Tabbouleh’ type salads in the past, and they’ve turned out really well. This time, I’ve tried it with buckwheat.

I often bake with buckwheat, but have never tried it as a porridge or like this, and I was pleasantly surprised with the results.  It is D-licious!


(Free of: gluten, wheat, oats, barley, egg, corn, sugar, nuts, shellfish, potato, dairy)


Servings:  2 – 4

By: gfchopstix

Prep time: 10 minutes

Cooking time: 10 minutes


  • 1 cup of buckwheat groats
  • Juice and zest of one fresh lemon
  • 2 -3 Tablespoons of olive oil
  • 2 ripe tomatoes, cut up
  • 1 small bunch of celery (or parsley), chopped
  • Sea salt and ground black pepper to taste
  • A few sprigs of fresh mint leaves, chopped
  • A sprinkling of mixed dried herbs / spices


  1. Rinse the buckwheat under running water
  2. Place into a pot, and add 2 cups of water
  3. Leave to soak for about an hour, then rinse and again add 2 cups of water to the pot
  4. Bring to a boil, then simmer, with the lid on, until cooked (about 10 minutes)
  5. Drain and set aside
  6. Wash the tomatoes, fresh mint and celery and chop into small pieces
  7. Wash the lemon, and zest it, before cutting in half and squeezing out the juice
  8. Place the buckwheat into a serving dish
  9. Pour the olive oil onto the buckwheat, and stir
  10. Add the tomatoes, celery, mint, lemon juice, salt and pepper, dried herbs (and extra olive oil if required)
  11. Stir gently
  12. Sprinkle the lemon zest over and serve





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