10-Minute Lunch Recipe: Pistachio Tabbouleh

Written by Lily Simpson
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This Middle Eastern dish is traditionally made with bulgur wheat, but we’ve replaced it with buckwheat, which has a very similar texture and taste, and makes it a wheat-free version. (Despite its name, buckwheat has no relation to wheat.)

The key to a good tabouleh is to use lots of tomatoes and herbs dotted with buckwheat, rather than the other way round. This dish is fresh and delicious, perfect on its own with some good gluten-free bread or served as a side with meat or fish.

It’s also a great party dish, served with hummus wrapped in lettuce leaves.

Pistachio Tabbouleh


  • 3.5oz/100g buckwheat grain
  • 2 handfuls of fresh parsley
  • A handful of fresh mint
  • 10.5oz/300g ripe vine tomatoes, seeded and very finely chopped
  • 1/2 red onion, finely chopped
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • A pinch of black pepper
  • A handful of home-shelled pistachios, coarsely crushed


1. Put the buckwheat in a saucepan and cover with twice its volume of water. Bring to the boil, then cook for 5 minutes until soft. Drain in a sieve and rinse under cold water to cool, then leave to drain thoroughly.

2. Pull the parsley and mint leaves from their stems and finely chop (keep a few mint leaves for garnish, if you like).

3. Tip the buckwheat into a large mixing bowl and add the tomatoes, onion, parsley, mint, lemon juice, oil, salt and pepper. Mix well.

4. Garnish with the pistachios and mint leaves, and serve.

Photo and recipe credit: The Detox Kitchen Bible by Lily Simpson and Rob Hobson, published by Bloomsbury. The Detox Kitchen Bible is available at Dymocks in Australia.

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