Cook the buckwheat as per packet instructions with the bouillon diluted into the water. I usually leave on a very low heat for 12 minutes until all the water has been absorbed and rinse briefly with a little cold water.
Finely dice all your salad ingredients, the tomatoes, lettuce and onion.
Mix the salad with the buckwheat and squeeze in the lime juice.
Finely chop the parsley and coriander and mix into the salad.
Notes
You can cook the buckwheat ahead of time to give it chance to cool. If making it fresh I like to run it under a little cold water before mixing it with the salad.You can mix up the ingredients a little too, so why not try adding peppers or substituting red onion for spring onion? I usually use whatever I have in my salad drawer.Tabouleh is a Levantine recipe, which is an area we now know as Syria, Palestine, and Jordan. It traditionally sees a lot more parsley, mint and tomatoes mixed with onions and lemon juice or olive oil. Other variations exist, using lettuce, as used in this recipe.Buckwheat is a seed, or what nutritionists refer to as a pseudocereal. Much like quinoa it is eaten like a grain or cereal but in fact is not related to wheat or grasses, so is naturally gluten free, and nutritious while still being low in cholesterol and fats.