Spring has nearly sprung! So to celebrate, we’re sharing this amazing homemade tabouleh with pistachio recipe from The Detox Bible. Created by Lily Simspon and Rob Hanson, the Arab dish is traditionally made with bulgar wheat, however the duo have replaced it with buckwheat to make a healthier, wheat-free version.
“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,” said the authors. “It’s also a great party dish, served with hummus, wrapped in lettuce leaves.”
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
- 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.
- Pull the parsley and mint leaves from their stems and finely chop (keep a few mint leaves for garnish, if you like).
- Tip the buckwheat into a large mixing bowl and add the tomatoes, onion, parsley, mint, lemon juice, oil, salt and pepper. Mix well.
- Garnish with the pistachios and mint leaves, and serve.