Tabbouleh Gluten Free Recipe

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Ingredients:

Serving

salad
1/4 cup buckwheat
2 bunches continental parsley, finely chopped
5 tomatoes diced
1 large onion, finely chopped
dressing
1 tbsp oil
juice of 5-6 lemons
salt and pepper to taste
pinch ground cloves

Directions:

Salad
Wash buckwheat and drain.
Soak in enough water to allow 2cm headroom for 15-30 minutes
Drain off water and squeeze dry in hands. Set aside
Chop parsley, tomato and onion
Combine parsley, tomato, onion and buckwheat
Dressing
Mix oil, lemon juice, salt, pepper and cloves
Dress the salad and allow to stand for about 30 mins in the refrigerator for the flavours to blend
Serve with meat dishes, Lebanese bread and hoummus

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	47.72 Kcal (200 kJ)
Calories from fat	16.73 Kcal
		% Daily Value*
Total Fat	1.86g	3%
Sodium	2.74mg	0%
Potassium	143.65mg	3%
Total Carbs	7.06g	2%
Sugars	1.91g	8%
Dietary Fiber	1.29g	5%
Protein	1.27g	3%
Vitamin C	6.7mg	11%
Iron	0.1mg	1%
Calcium	9.1mg	1%

Amount Per 100 g
Calories	73.98 Kcal (310 kJ)
Calories from fat	25.94 Kcal
		% Daily Value*
Total Fat	2.88g	3%
Sodium	4.25mg	0%
Potassium	222.67mg	3%
Total Carbs	10.95g	2%
Sugars	2.96g	8%
Dietary Fiber	2.01g	5%
Protein	1.96g	3%
Vitamin C	10.4mg	11%
Iron	0.2mg	1%
Calcium	14.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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