Bio-Oz Tabouli (Gluten Free)

Bio-Oz Tabouli (Gluten Free)

Try our Gluten Free take on Tabouli with Bio-oz Buckwheat Kernels.   This light fresh salad will keep you topped up without being too heavy.


  • 2 cups buckwheat kernels
  • 2 handfuls of parsley 
  • 1/2 red onion
  • 2 tomatoes
  • 1 yellow capsicum
  • juice of one lemon or lime
  • 2 tsp good quality olive oil

Cooking instructions

Dry roast buckwheat kernels in saucepan on medium heat, stirring constantly for approx. 5 mins.  Allow buckwheat to cool slightly before adding enough water to cover buckwheat by 5mm and bring to boil.

Boil for 5 minutes or until the buckwheat becomes tender. Drain excess water. Allow to cool.

Finely chop parsley, red onion, tomatoes and capsicum. In a large bowl, combine cooked buckwheat, parsley, onion, tomatoes and capsicum. Add juice of one lemon/lime and oil. Mix well. Add salt and pepper to taste. 

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