Mindful Tabbouleh

Mindful Tabbouleh

This is a recipe for Mindful Tabbouleh can use pretty much any grain you choose. The original, popular recipe uses bulgur wheat, but I have tried it with quinoa, bulgur and this version was brown rice, spelt grains, and barley. The mix of fresh herbs and salad vegetables makes for a super fresh tasting summer salad that will accompany most dishes, or is great just as it is!

Mindful Tabbouleh

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Serves: 6 Prep Time: Cooking Time:


  • 300g Buckwheat, or any cooked grains of your choice
  • 15 or so Pomordorino Tomatoes finely chopped
  • Half a cucumber Finley chopped
  • One Red Onion Finely Chopped
  • Big handful of fresh parsley and mint finely chopped
  • Salt and Pepper
  • Dressing:
  • Juice of Half a Lemon
  • 2 Tbsp Olive Oil
  • 1 Tbsp Apple Cider Vinegar


Cook your grains according to the packet. If you are using Buckwheat, I use plenty of water and simmer it on a medium heat for 10 minutes, drain and let it stand in steam for a further 5 and then run it through with cold water. This normally produces a nice nutty texture, I don’t like it too sloppy!

Once you grains are cool, mix all of your finely chopped ingredients together to create a colourful mixture. Shake up your dressing ingredients together and mix it in. Pop back in the fridge until you are ready to serve up.

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