Penny Brohn UK

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Buckwheat Tabbouleh with Pomegranate

Buckwheat Tabbouleh with Pomegranate

Buckwheat Tabbouleh with Pomegranate

Versatile Buckwheat is a fruit seed and contains no gluten. It is quite quick to cook and useful in the antioxidants Rutin and Quercitin. It is also a helpful source of protein containing 8 amino acids. The lovely colour of pommegranate adds a splash of splendour, it is recorded as one of our first medicinal foods 3,500 years ago!

Ingredients
  

  • 1 mug roasted buckwheat
  • 2 1/2 mugs water
  • 2 tsp marigold vegetable bouillon
  • 1 carrot diced
  • 1 stick celery diced
  • 1 handful each fresh parsley, mint and basil
  • 6 cherry tomatoes
  • 2 salad onions finely diced
  • 1/2 pomegranate seeds

Instructions
 

  • Put the buckwheat, water, vegetable bouillon, carrots and celery into the pan, bring to the boil then simmer gently for about 15 minutes.
  • The buckwheat should soak up the liquid and become soft to eat but not sticky.
  • Cool slightly and then stir in the herbs and onion to combine well.
  • Taste – a little tamari soy sauce may be required.
  • When ready to serve, lightly stir in the tomatoes transfer to a dish and sprinkle on the pomegranate seeds.

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