Buckwheat tabbouleh with roasted carrots. Now this is a Mediterranean dish you will want to make on repeat.
This is one of those dishes that doesn't need much convincing. Just look at it. Better still, taste it. The ingredients pretty much do the talking.
Back to cooking. Considered an ancient grain, buckwheat lends a nutty flavor; the roasted carrots and honey or maple syrup add sweetness, while the fresh herbs brighten everything.
ingredients
For the roasted carrots
- 6-8 medium-sized carrots, washed and scrubbed, ends cut off and peeled.
- olive oil.
- sumac (use smoked paprika for a milder version).
- cinnamon.
- honey or maple syrup.
- salt and pepper to taste.
For the buckwheat
- Buckwheat.
- Salt.
- English cucumber.
- Tomatoes
- Red onion.
- Freshly chopped parsley - For a more authentic tabbouleh, use more parsley than buckwheat.
To make the Pomegranate Dressing
- Pomegranate molasses.
- Olive oil.
- Cumin.
- Salt and pepper to taste.
How to make it
Prepare the carrots: Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Season the carrots: Add the carrots to a bowl. Season them with the olive oil, sumac, cinnamon, honey or maple syrup, salt, and pepper. Toss to coat.
Roast: Arrange the carrots on the prepared baking tray in a single layer. Roast for 25-30 minutes, tossing halfway through, or until tender. A fork should easily go through the thickest part.
Cook the buckwheat: Meanwhile, cook the buckwheat according to the package instructions. Drain well and transfer to a bowl to cool slightly.
Make the dressing: Whisk together the pomegranate molasses, olive oil, cumin, salt, and pepper in a small bowl.
Assemble the tabbouleh: Add the cucumber, red onion, tomatoes, and parsley to the cooked buckwheat. Pour over the dressing and toss until well combined. Taste and adjust the seasoning if needed.
Serve: Transfer the buckwheat tabbouleh to a serving dish and arrange the roasted carrots on top. Serve and enjoy!
pomegranate molasses
Popular in Mediterranean and Middle Eastern cooking, pomegranate molasses is a thick, tangy-sweet syrup made from concentrated pomegranate juice.
It is commonly used in salad dressings, marinades, dips, and sauces. You can buy it from Middle Eastern or Mediterranean grocery stores, well-stocked supermarkets, or online.
storage instructions
Keep leftover tabbouleh in an airtight container in the fridge for 2-3 days.
try these other recipes
- Buckwheat Banana Pancakes
- Mediterranean Chicken Bowl
- Mediterranean Yellow Rice
- Amaranth Quinoa Porridge
- Quinoa Overnight Oats
- West African Bean Stew
Enjoy making this recipe! Be sure to give it a review ⭐ below! Also, don't forget to subscribe to our Newsletter for more delicious recipes!
📖 Recipe
Buckwheat Tabbouleh with Roasted Carrots
Ingredients
For the Carrots
- 6-8 medium-sized carrots washed and scrubbed, ends cut off and peeled.
- 1-2 tablespoon olive oil
- ½ teaspoon sumac use smoked paprika for a milder version
- ½ teaspoon cinnamon
- 1 teaspoon honey or maple syrup
- salt and pepper to taste
For the Buckwheat
- ¾ cup buckwheat groats
- 1 teaspoon salt use more or less, to taste
- 1 English cucumber diced
- ½ small red onion diced
- 2 large tomatoes deseeded and diced
- ⅓ cup chopped fresh parsley (see notes)
Pomegranate Dressing
- 1½ tablespoon pomegranate molasses
- 3 tablespoon olive oil
- ¾ teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Transfer the carrots to a bowl. Add olive oil, sumac, cinnamon, honey or maple syrup, salt, and pepper to taste.
- Toss to combine, then transfer the carrots to the lined baking tray in a single layer.
- Roast for 25-30 minutes, tossing mid-cooking (see notes). Check for doneness by inserting a fork in the thickest part of the carrot. It should go in easily.
- Meanwhile, bring a large pot of salted water to a boil. Cook the buckwheat according to package instructions. Once done, drain, then set aside in a bowl.
- Remove the carrots from the oven, then taste and adjust the seasonings.
- Whisk all the dressing ingredients together in a small bowl.
- Add the diced cucumber, red onion, tomatoes, and parsley to the cooked buckwheat. Toss to combine.
- Pour the dressing over the buckwheat mixture and toss until everything is well combined. Taste and adjust the seasoning if needed.
- Transfer the buckwheat tabbouleh to a serving dish, top with the roasted carrots, and serve.
Notes
- For a more traditional tabbouleh-style ratio, increase the parsley so there is more parsley than buckwheat.
- You may need an extra 10-15 minutes for larger carrots as these require longer to cook.
- Keep leftover tabbouleh in an airtight container in the fridge for 2-3 days.
Leave a Reply