Buckwheat tabouli© This tabouli recipe can makes for a healthy light lunch, or can be paired with a piece of lean meat for dinner. Salad Print this recipe Details Serves: Serves 6Number of ingredients: 8 IngredientsTo prep: 20 Minutes PrepDifficulty: Easy Nutrition per servingEnergy : 1000kJProtein: 8gFat (total) : 7g- Saturated Fat: 1gCarbohydrate (total): 33g- Sugar: 11gFibre: 7gSodium: 350mg Ingredients 1 litre water 10g vegetable stock cubes, crumbed 1 cup buckwheat kernels 2 bunches continental parsley, roughly chopped 1 cup semi-dried tomatoes, chopped 1/2 cup lemon juice 1 1/2 tablespoons olive oil 1 clove of garlic, finely chopped Method Place water in a medium sized saucepan over a medium heat, bring to boil. Add the stock cube and the buckwheat and simmer for 20 min or until buckwheat is tender. Drain and discard the stock. Transfer the buckwheat to a large salad bowl. Add parsley, semi-dried tomatoes, lemon juice, olive oil and garlic to the buckwheat
