Buckwheat Tabbouleh

by Angela (Oh She Glows) on April 1, 2011


Happy April Fools!

Did you play any practical jokes on anyone yet? Please do tell. :)

I must say I did something pretty cruel to Eric!

I’m not the practical joke kind of person, but this year I was feeling extra devious. I whipped up a couple of super salty cookies last night (I literally dumped the salt in and made sure they were gag worthy!), and over-baked the cookies in the microwave (so they were tough as bricks). And then I left the cookies by the car keys, but I didn’t say anything to him about the cookies so he wouldn’t get suspicious. I also left him an oat square when guilt started to set in (I’m a softy!).

He spotted them this morning and took both the cookies and the oat square to work, naturally. Oh man, he is going to gag when he tastes the cookies! I tried a tiny bit of the dough last night and it was so so so salty. I’m so evil.

At least he has a delicious oat square to wash it down?

Before I turned into an evil wife at the strike of midnight, I was a good wife helping Eric measure in our backyard…


What were we measuring for?

We are putting in a SWIMMING POOL this spring!

This is the model that we selected below after months of debate and number crunching. It is going to be quite exotic looking when it is all said and done and I think it will go really well with the green backdrop of the forest. It has a spa-feel that we just love.



We are trying to decide what kind of rock display we want for the waterfall and if we want a big slide too.


What do you think? Is this rock display too much?



Ok, ok we aren’t really putting in a pool, but did I fool you? :)

If we do put a pool in our backyard, I think it will have to be this kind…!!!



Bahahaa. Could that dog look any less amused?


We were actually measuring for two things.


1) We are rebuilding our deck this Spring. This is our next big reno project. We’re very excited about replacing the deck because some of the boards have rotted so much you could actually fall through them! If you don’t see me for a few days, you know where I am…stuck in the deck!


We are hoping that the base will be in good enough condition so we can keep it intact. Eric has to wait for the ground to thaw a bit more before he can take a good look. Hopefully there is no rotting on the base and we can simply rebuild the top layer! That will save a ton of time and money. We are hoping to have it ready for my birthday on May 16th. We’re planning a big outdoor event with friends, so we have a tight deadline to work with.


The second thing we were measuring for is a surprise, but I can tell you it doesn’t involve water!


After measuring and a walk around the neighbourhood, we had a lovely dinner.


This was my first time ever making Tabbouleh. I couldn’t get over how easy it was to make and how delicious it turned out! I also never knew I liked Parsley so much. I thought using Buckwheat in this recipe was a fun idea, but you could really use any kind of grain that you prefer in this dish.

The recipe called for sun-dried tomatoes and I actually had some that I had been meaning to use for a while now. Unfortunately when I read the package I realized the kind I bought has sulphites in them. Sulphites give me really bad headaches, so I opted not to include them in this dish and used fresh tomatoes instead. 


This recipe is FOOL proof- cook the buckwheat (or grain), chop veggies, pour on the dressing ingredients, and mix!

IMG_3768 IMG_3773



Buckwheat Tabbouleh

Fresh, light, and energizing, this Buckwheat Tabbouleh is the perfect compliment for any lunch or dinner. Serve with warm tortilla shells, salsa, and hummus to round out the meal. You can experiment with the type of grain and vegetables you use too!

Adapted from Food.com

Yield: 5-6 cups


  • 1 cup raw buckwheat groats (or grain of your choice)
  • 4 cups vegetable broth (or 4 cups water and 1 bouillon cube)*
  • 2-3 cups fresh Italian or Curly Parsley, chopped very finely (I used 4 cups but it was too much)
  • 2 tomatoes, chopped finely
  • 1/2 English cucumber, chopped finely
  • 1 small carrot, chopped finely
  • 2-3 green onion, chopped finely
  • 2 cloves garlic, minced
  • 1/2 cup fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • Kosher salt and black pepper, to taste (I used about 1/4-1/2 tsp salt)



1. Place vegetable broth or water and bouillon cube in a medium sized pot and bring to a boil. Add in the Buckwheat (or other grain) and reduce to simmer for about 20 minutes, or until tender.

2. Meanwhile, finely chop all the vegetables and place into a large bowl. Drain the Buckwheat when cooked and discard the broth. Add Buckwheat into bowl. Pour on the dressing (lemon and EVOO) and stir well. Season with salt and pepper to taste. Allow to stand for about 30 minutes to allow the flavours to develop (optional). Makes about 5-6 cups.

NOTE: If using another type of grain, you might have to reduce the liquid if you don’t want to drain it. Also, I used curly Parsley but next time I would chop it much more finely than I did because it was scratchy on our throats.


This was AMAZING! What a perfect dish for Spring. :)


Granted, I used a bit too much Parsley, but it’s all good. I used about 4 cups, but I recommend using 2.5-3 cups. I also used Curly Parsley, but I don’t think I chopped it finely enough because it was scratchy on our throats. Next time I will use less and chop it much more! A reader also said that you can add the dressing to the Parsley to let it soak in to help soften it up.

Have you tried these Food for Life Gluten-Free Brown Rice Tortillas? I spotted them at the grocery store and had to try them out because the tortillas looked so thin and pliable (two traits I love in tortillas!), and wow I just love them. They are much less hearty than the Ezekiel kind, but I love that they are a bit thinner. Keep them stored in the freezer or they do tend to dry out quickly.


Search your little heart out


Good news- I have a NEW Search bar installed on the right side bar of the blog.

If you have tried searching the blog before you probably were frustrated that it didn’t work well. This new  one is amazing and I hope that you will be able to find things much quicker! Go check it out and give it a try and let me know if it is working for you. :)

Happy April Sun

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{ 14 comments… read them below or add one }

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Justeen @ Blissful Baking April 2, 2011 at 10:17 am

HAHA oh man, you are too funny with the salty cookies!


Christine (The Raw Project) April 2, 2011 at 10:41 am

Great gag, that is devious! And too funny about the pool. The Buckwheat Tabbouleh looks great, thanks for the recipe and inspiration on how to use a huge jub of buckwheat I have in my pantry!


Namaste Gurl April 2, 2011 at 4:05 pm

Hehe, you totally pranked me- goes to show how gullible I are :) You did well at that joke!
I’m using more buckwheat, and don’t know what to do with it other than granola and Ashley’s breakfast bakes, so this looks delicious! :)


Lou April 2, 2011 at 8:36 pm

why didn’t you take pictures of the salty cookies! hahaah and yea i was like :O when you said you’re building a hotel-like-pool


Katie (quick cook rice) April 3, 2011 at 9:16 am

Haha. But this recipe is no joke! Can’t wait to try it.


Catherine April 3, 2011 at 3:51 pm

I WAS a little surprised about the pool, but you fooled me! Good luck with the deck reno. You guys are so handy. Also, that’s awesome about the search function – thank you!!


Muscle Bound Gal aka Grace April 4, 2011 at 10:51 am

It’s been a long time since I’ve pulled an April Fool’s joke on anyone but I did this time and pulled it off pretty well. I actually did the same thing to 3 of my co-workers. While they were away from their desks, I strategically placed a sticky note on the bottom of their mouse, so when they tried to move their mouse, nothing would happen. It was so funny hearing the comments. LOL!

I love Taboulleh and have made it myself just once and it was awesome! Even the hubby liked it and he’s a picky eater.


Jane Wong April 5, 2011 at 12:30 am

You are too funny babe! The April’s fool salty cookies cracked me up. Did you ever think that Eric might be too afraid of being tricked again after tasting the cookies so he wouldn’t dare to touch the oat square and so he would have nothing to wash the yucky cookies down his throat with?! lol. I’d like to know if he thought you had gone mad the second he tasted the cookies….

it’s always a joy to read your blog whenever i get a chance cuz your sense of humor really shines through–with the gigantic rock and pool with slide pic. miss you so much!


Angela (Oh She Glows) April 5, 2011 at 8:02 am

bahaha isn’t that classical conditioning or something? So more cookies for me is what you are saying? ;)

I miss you!!! xo


Paula April 6, 2011 at 12:26 pm

SO crazy! I made buckwheat tabbouleh on Sunday and then I came on here to see you made it too! Great minds think alike :) I thought buckwheat was an excellent sub for bulgur wheat – which is perfectly delightful, but for the gluten free crowd or those craving a something a little different, I thought the buckwheat was excellent.

You didn’t put any mint in yours? I guess not everyone likes mint, but some would argue that throwing in a bit of mint is key for a an authentic tabbouleh!


Cookin' Canuck April 7, 2011 at 10:49 pm

You had me fooled with the pool – I was actually becoming rather envious. This tabbouleh looks so fresh and full of goodness. It’s a perfect dish to welcome spring.


Beth Hathaway April 30, 2011 at 9:56 am

Hi Angela,

I really enjoy reading your blog and have cooked multiple dishes based off of your recipes (although not a vegetarian, this has been a great opportunity to reduce animal products from my diet). I cooked this tabbouleh recipe with fresh tomatoes, and the grain I had on hand, barley. It was really tasty and low calorie! I enjoyed the chewiness of the barley. Thanks for sharing :-)


anna January 9, 2014 at 6:24 am

On the PARSLEY – curly parsley is sold mostly only in the US, and it is parsley which is good for garnish because of its looks…its flavor is very poor, compared to the real deal – flat leaf parsley. In Marocco, where tabouleh comes from, they use flat leaf parsley.


Ruth May 18, 2014 at 6:38 pm

I’m just starting the Hypotoxic Diet and buckwheat is one of the allowable “grains”. I love the look of your Taboulleh and want to try it as soon as I buy the buckwheat. I make a similar salad with Quinoa and Kale. To soften the kale I remove the stem, roll up the leaves and slice into very thin ribbons. Then when the quinoa is cooling in the pot I stir in the kale ribbons. They wilt in the heat, making them much more palatable. I think this would work with the parsley stirred into the cooling buckwheat. Or instead of parsley try using kale. I found your blog by googling “buckwheat recipes”. I will definitely bookmark this site and check back often. Thanks for the good read!


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