Kasha Tabbouleh

This colorful and easy salad brings goodness of traditional kasha for your dinner.

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Prep Time 20 min
Total Time 2 hr 20 min
Servings 4

Ingredients

2: cups water

1: cup uncooked buckwheat kernels or groats (kasha)

1 1/2: cups finely chopped fresh parsley

1 1/2: cups chopped seeded tomatoes (about 2 medium)

1/3: cup chopped onion (about 1 medium)

1/4: cup chopped fresh or 2 teaspoons dried mint leaves

1: small cucumber, peeled, chopped (3/4 cup)

1: can (15 to 16 oz) garbanzo beans, drained, rinsed

1/4: cup lemon juice

1: tablespoon honey

2: teaspoons Dijon mustard

2: teaspoons grated lemon peel

1/2: teaspoon salt

1/4: teaspoon pepper

4: lettuce leaves

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Directions

1 In 2-quart saucepan, heat water to boiling. Stir in buckwheat kernels. Heat to boiling; reduce heat. Cover; simmer about 25 minutes or until water is absorbed and buckwheat is tender. Cover; refrigerate 25 minutes to cool.
2 In large glass or plastic bowl, mix buckwheat, parsley, tomatoes, onion, mint, cucumber and beans.
3 In small bowl, mix remaining ingredients except lettuce; toss with buckwheat mixture. Cover; refrigerate at least 1 hour. Serve on lettuce.

EXPERT TIPS

Expert Tips

Besides being a whole grain, kasha contains many important vitamins and minerals. This is a colorful, flavorful salad that is easy to make. Leftovers can be stored for a couple of days in the refrigerator.

Got questions? Our experts have the answers. Ask Betty now.