Middle Eastern Tabouli - Easy

Tabouli is a middle eastern dish. It can be a light entrée, or a side to anything else: meat, dairy or another parve dish. Kasha is also known as bulgar or buckwheat groats, which sounds crunchy, and it is if not cooked. It comes in several grinds, from fine to coarse. I prefer the medium, but you can use your favorite. 

Despite what looks like many ingredients, tabouli is very easy to make.  The only step that calls for cooking is the boiling water.   All the slicing and chopping can be done while the kasha is steeping.   Then go scroll through your phone, because you will be finished slicing and chopping well before the kasha is ready.

Kasha prep instructions usually start out by first pan-frying the kasha along with a lightly scrambled egg, but that step is not used here. Fresh tomatoes and parsley are required though, so if it's the dead of winter where you are and good, ripe tomatoes are not available, you might want to hold off making tabouli until a later time.

Tabouli - Easy
Serves 8 as a side-dish, 4 as a main dish.

1 cup kasha, medium grind
2 cups boiling water
2 ripe tomatoes, seeded and finely diced
1 bunch scallions, thinly sliced
1 cup packed fresh parsley, finely chopped
2 Tablespoons fresh lemon juice
1/4 cup olive oil

1/4 cup loosely packed fresh mint leaves, chopped (plus additional leaves for garnish, if desired)
1 small cucumber, peeled and finely chopped
black pepper and salt, to taste

1/4 cup lightly toasted slivered or sliced almonds, for garnish

Place uncooked kasha in a 1 quart bowl. Pour boiling water over it and let soak 3/4 to 1 hour depending upon taste, stirring occasionally.
Drain well in a fine strainer.
Return kasha to the same bowl and add remaining ingredients. Gently mix well.
Chill for at least 2 hours before serving. Garnish with mint leaves and/or almonds, if desired, just before serving