A raw version of tabouli, replacing the bulgur wheat with buckwheat sprouts. This makes enough for about 4-6 people as part of a mezze plate.  You can also add any herbs or spices you fancy – cumin is fairly traditional. Oh, and you can also add chopped tomato. Some people also add a little finely chopped...

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  • Yield

    Serves 2-6, depending on how hungry you are/what you're serving it with.

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Ingredients

2 cup buckwheat sprouts
6 ounces fresh parsley, chopped
1/2 English cucumber, finely diced
1 small onion, very finely chopped, or:
4 spring onions, very finely chopped
salt & pepper
olive oil
freshly squeezed lemon juice

Recipe Directions

1. Mix the parsley, cucumber and onion in with the sprouts. Season with the salt & pepper.

2. Then add the olive oil & lemon juice, just a little at a time, until the flavour is how you want it.

 

Denzildragon's Thoughts

By denzildragon

A raw version of tabouli, replacing the bulgur wheat with buckwheat sprouts.

This makes enough for about 4-6 people as part of a mezze plate. 

You can also add any herbs or spices you fancy – cumin is fairly traditional. Oh, and you can also add chopped tomato. Some people also add a little finely chopped mint to tabouli, but I prefer it without.

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