Buckwheat Tabouli

Serves: 2

1 cup buckwheat groats
2 cups water

Rinse buckwheat groats. Combine buckwheat and water and bring to a boil simmer for 10 minutes. Drain and rinse with cool water (optional).

1 tbsp olive oil
1 cup onion, chopped
1/2 tbsp garlic cloves, finely chopped

Heat olive oil in a pan, add onion and garlic and saute for 5 minutes. Set aside to cool.

2 serrano pepper, finely chopped
1/2 cup sun-dried tomatoes, chopped
1 cup grape tomato, chopped
2 cups cucumber, chopped (1 regular cucumber)

1 cup fresh parsley, just leaves, no stems, finely chopped (1 bunch parsley)
1/4 cup mint, finely chopped

3 tbsp lemon juice
1/8 tsp dried italian seasoning
1 tsp salt

Lightly toss serrano pepper, tomatoes, cucumber, parsley, mint, lemon juice, italian seasonings, salt in a large salad bowl until throughly combined.

Stir in cooked buckwheat and onion mixture.

Leave it to sit for an hour or so to help the flavors get acquainted.

Yields: 5 and 1/2 cups
Source: allrecipes
Taste Note: Tastes AWESOME