Buckwheat Tabbouleh

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Buckwheat Tabbouleh

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Ingredients:

1. Uncooked Buckwheat – 1 cup.
2. Parsley (finely chopped) – 1 bunch.
3. Mint (finely chopped) – 1 bunch.
4. Red onion (finely chopped) – 1 large.
5. Cucumbers (diced) – 2.
6. Organic tomato (diced) – 2-3.
7. Lemon (juiced) – 2.
8. Apple (peeled and chopped into chunks) – 1 medium sized.
9. Ground cumin or zatar – 1 tbsp.
10.Olive oil – 4 tbsp.
11.Salt and pepper to taste.

Preparation:

1. Cook buckwheat with 500 ml water in a rice cooker. Once cooked, rinse well with cold water and let drain.
2. Place parsley, mint, red onion, cucumbers, tomatoes and buckwheat into a large salad bowl. Set aside.
3. In a liquidizer, blend lemon juice, olive oil, cumin and apple until smooth. Season with salt and pepper.
4. Toss with the buckwheat salad and serve.

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