Buckwheat Tabouli

Ingredients

• 1 liter water
• 10 g vegetable stock cubes, crumbled
• 1 cup buckwheat groats, kernels
• 3-4 cups Italian parsley, chopped as rough or fine as you like it
• 1 cup sun-dried tomato, chopped (available from delis, can use fresh tomato if preferred)
• 1/2 cup lemon juice
• 1 1/2 tablespoons olive oil
• 1 clove garlic, finely chopped,more to taste

Directions

1. 1

   Place water in a medium sized saucepan and bring to the boil.

2. 2

   Add crumbled stock cube, or powder, and the buckwheat kernels.

3. 3

   Simmer for 20 minutes or until buckwheat is tender.

4. 4

   Drain, discard stock.

5. 5

   Place the buckwheat in a large bowl.

6. 6

   Add the parsley, tomatoes, lemon juice, olive oil and garlic.

7. 7

   Toss to combine and serve.