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The Cancer Project
TCP Weekly Recipe

June 22, 2009

Kasha Tabbouli


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Dear Cancer Project supporter,

Tabbouli is best prepared with kasha that has been cooked in vegetable broth. To serve as an appetizer, place tabbouli in center of a plate and surround it with romaine leaves to be used as “scoops.”



Makes 4 servings

1 cup cooked kasha (whole or cracked)
1/3 cup chopped green onions
about 15 fresh mint leaves, chopped
1/4 cup chopped fresh parsley
1 large tomato, seeded and chopped
salt, to taste
1 tablespoon lemon juice
3-4 tablespoons red wine vinegar and oil salad dressing

Combine all ingredients, using sufficient salad dressing to moisten kasha. Chill for at least 2 hours before serving.

Nutrition Information

Per serving (1/4 of recipe):

92 Calories
3.7 g Fat
0.3 g Saturated Fat
35.9% Calories from Fat
0 mg Cholesterol

2.2 g Protein
14.1 g Carbohydrate
3.4 g Sugar
2.3 g Fiber

355 mg Sodium
20 mg Calcium
0.8 mg Iron
13.4 mg Vitamin C
451 mcg Beta-Carotene
0.9 mg Vitamin E

Recipe from The National Buckwheat Institute




For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.

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