This Nectarine Buckwheat Tabbouleh is basically summer in a bowl!
Boasting a kaleidoscopic array of wonderful flavours, this delicious tabbouleh consists of:
plenty of fruits for sweetness – soft, plump dried cranberries and juicy, seasonal nectarines
the refreshing crunch of raw veg – cucumber and red onion
alllll the fresh herbs – more specifically, parsley, basil and mint
the velvety creaminess of the avocado
& the earthy nuttiness of toasted pistachios.
All of those beautiful ingredients are combined with buckwheat and three-grain quinoa before being coated lavishly in a lemon juice and pomegranate molasses dressing! Yummmm!
And what’s more, this whole bowl is incredibly healthy for you and using a mixture of fluffy buckwheat and contrastingly bite-resistant three-grain quinoa as the base means that it’s a lot healthier than regular tabbouleh. Compared to stodgy gluten-filled couscous (which is still delicious, obviously) buckwheat and quinoa are filled with protein and fibre to keep you energised for much longer and they’re both gluten-free to boot.
I hadn’t actually tried buckwheat in a form other than soba noodles, but I’ve now discovered that these little seeds (yes, they’re actually seeds masquerading as a grain) are a great substitute for couscous or bulgar wheat even if you’re not a coeliac, largely because they’re so easy to cook and taste so delicious in their own right too!
This bowl is perfect for a packed lunch, but also delicious to have alongside grilled meat or veg at BBQs, handy for picnics and a fantastic dish to take along to summer dinner parties as it’s delightfully easy to prepare! Add whatever vegetables/fruit you have on hand – some juicy plum tomatoes or sweet roasted red peppers would also be suitable I think.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 2 portions buckwheat (I used half buckwheat half three-grain quinoa)
- 1 nectarine, cut into cubes
- 1 avocado, cut into cubes
- 1/2 red onion, finely sliced
- 1/2 cucumber, cut into cubes
- Handful of dried cranberries
- Bunch of fresh basil, finely chopped
- Bunch of fresh mint, finely chopped
- Bunch of fresh flat leaf parsley, finely chopped
- Handful of pistachios, shelled and roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- Pinch of salt, to taste
- Pinch of cayenne chilli pepper, to taste
- Cook buckwheat (and quinoa) according to instructions on packet (add the dried cranberries when boiling it to plump them up)
- Add the cooked grains to a large bowl along with all the other ingredients (except for the pistachios)
- Mix together the ingredients for the dressing in a separate bowl
- Pour the dressing over the grains and vegetables and mix well
- Scatter over the chopped pistachios just before serving
- Either enjoy immediately or chill in fridge for a few hours before serving