This tabouli is very refreshing and goes especially well with fish dishes. By using the Buckwheat which is gluten free, instead of Bulgar Wheat which is just wheat cracked and partially cooked.

  • 1 Cup buckwheat sprouted
  • 1 Stalk celery
  • 2 Spiced gherkins
  • 3 Roma tomatoes
  • 1 Cup chopped fresh parsley
  • 1 Small fennel bulb
  • Juice of lemon
  • Salt and Pepper to taste.
To sprout the buckwheat see the instructions below

Dice the celery, gherkins, and tomatoes to the same size, chop off the tops of the fennel and set aside, cut out the core, as it is quite hard and you don't need it. Now dice the fennel the same size as the other vegetables, with the chopped parsley place all this in a bowl and mix through the sprouted buckwheat.

Add the lemon juice and season to your taste. Garnish with the fennel greens you put aside.

Chill before serving.

Note: To give this tabouli more zing than it already has, you can use 1/2 cup parsley and 1/2 cup of coriander and add a red chili.


Soak 1 cup of buckwheat in a bowl of water to cover, over night.

Pour off all the water in the morning.

Rinse and drain the buckwheat well, it is very starchy and needs lots of rinsing.

Place in a bowl after draining well in a sieve, leave for the whole day, the buckwheat should by now be just starting to sprout, It can be used at this stage, but you can leave it for another day if you want.

The buckwheat will continue to sprout even in the fridge, if you are not ready to use it right away, then put it in the fridge to slow it down.

  • Sprouted
  • Raw
  • Gluten Free
  • Dairy Free