Buckwheat Tabbouleh

Ingredients

• 1 cup buckwheat groats
• 1 cup cherry tomatoes, chopped into quarters 1 mango, diced
• 1 cucumber, diced
• 2 large handfuls fresh parsley, chopped fine
• 1 large handful fresh mint, chopped fine
• 1 lemon (juiced and grated)
• 1/4 cup red onion or spring onion, chopped fine 2 garlic cloves, minced
• 2 Tbsp EVOO
• Salt to taste
• Black pepper to taste

Directions

1. 1Bring 2 cups of water to a boil on medium heat.
2. 2Add in the buckwheat and cook for 10 minutes with the lid off, until most of the water is absorbed
3. 3Turn the heat down to low with the lid on for a few more minutes until all the water is gone and the buckwheat is soft.
4. 4Fluff the buckwheat up with a fork and set to cool while you prepare everything else.
5. 5Add the remaining ingredients to a large bowl
6. 6Transfer the buckwheat to the bowl and toss well until all ingredients are combined