📝 About This Recipe
This vibrant reimagining of the Levantine classic replaces traditional bulgur with earthy, toasted buckwheat groats (kasha) for a gluten-free dish with a delightful nutty crunch. Bursting with an abundance of fresh Italian parsley, cooling mint, and juicy vine-ripened tomatoes, it strikes a perfect balance between herbaceous and bright. The addition of pomegranate arils provides a modern jewel-toned pop of sweetness that elevates this salad from a simple side to a sophisticated centerpiece.
🥗 Ingredients
The Grains
- 1 cup Buckwheat groats (untoasted or pre-toasted 'kasha')
- 1 3/4 cups Water or Vegetable Broth (for cooking the grain)
- 1/2 teaspoon Sea salt (for the cooking water)
The Herbaceous Base
- 3 bunches Flat-leaf Italian parsley (very finely chopped, stems removed)
- 1 cup Fresh mint leaves (finely chopped)
- 1 large English cucumber (finely diced)
- 4 medium Roma tomatoes (seeded and finely diced)
- 4 pieces Green onions (white and light green parts, thinly sliced)
The Dressing & Finish
- 1/3 cup Extra virgin olive oil (high quality, cold-pressed)
- 3-4 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Pomegranate molasses (optional, for depth of flavor)
- 1/4 teaspoon Ground allspice (traditional Lebanese touch)
- 1/2 cup Pomegranate arils (for garnish and sweetness)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the buckwheat groats thoroughly in a fine-mesh sieve under cold running water until the water runs clear.
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2
If using untoasted groats, place them in a dry saucepan over medium heat for 3-4 minutes, stirring constantly, until they smell nutty and turn a golden brown.
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3
Add the 1 3/4 cups of water (or broth) and sea salt to the saucepan. Bring to a rolling boil.
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4
Reduce heat to low, cover with a tight-fitting lid, and simmer for 10-12 minutes. The water should be absorbed but the grains should still have a slight 'al dente' bite; do not overcook into a mush.
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5
Remove from heat and let the buckwheat sit, covered, for 5 minutes. Then, fluff with a fork and spread it out on a large baking sheet to cool completely to room temperature.
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6
While the buckwheat cools, prepare your vegetables. Dice the tomatoes and place them in a small sieve over a bowl for 10 minutes to drain excess juice; this prevents the salad from becoming soggy.
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7
Finely chop the parsley and mint. Ensure they are very dry before chopping to prevent them from bruising or turning into a paste.
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8
In a large mixing bowl, combine the cooled buckwheat, chopped parsley, mint, diced cucumber, drained tomatoes, and green onions.
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9
In a separate small jar or bowl, whisk together the olive oil, lemon juice, pomegranate molasses, allspice, and black pepper until emulsified.
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10
Pour the dressing over the salad and toss gently with large spoons until every grain and leaf is evenly coated.
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11
Taste and adjust seasoning, adding more lemon juice or salt if needed. Tabbouleh should be bright and zesty.
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12
Transfer to a serving platter, garnish generously with pomegranate arils, and let it rest for 15 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Use a very sharp knife to chop your herbs; a dull blade will bruise the parsley and make it wilt faster. Always cool the buckwheat completely before mixing; warm grains will cook the herbs and ruin the fresh texture. For a truly authentic texture, the ratio should favor the herbs—the buckwheat is a supporting actor, not the lead. If you can't find pomegranate molasses, a teaspoon of honey or maple syrup mixed with extra lemon juice works as a substitute. To make it ahead, prep all ingredients but don't add the dressing until 30 minutes before serving.
🍽️ Serving Suggestions
Serve alongside warm pita bread and a dollop of creamy hummus or baba ganoush. Pairs beautifully as a refreshing side to grilled lamb chops or lemon-garlic chicken skewers. Enjoy with a crisp, chilled glass of Assyrtiko or a dry Rosé. Top with crumbled feta cheese or toasted pine nuts for added richness and texture. Use as a filling for a Mediterranean-style wrap with falafel and tahini sauce.