Buckwheat Tabbouleh with Roasted Carrots
This easy buckwheat tabbouleh combines nutty buckwheat with fresh veggies, roasted carrots, parsley, and a tangy pomegranate molasses dressing.
Servings 6
Calories 215kcal
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.
Nutrition
Calories: 215kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 436mg | Potassium: 501mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10869IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 1mg