Buckwheat Tabouli has been a pretty familiar side dish in my client's kitchens for over a decade because they love how nourishing it is! The versatility of buckwheat appeals to most because it can be eaten at any time of the year and enhanced up with whatever is in season. Also, even though it has the word "wheat" in it, Buckwheat is grain-free. It's not a grain; it's a seed loaded with lysine, magnesium, and flavonoids. It gives our bodies a powerhouse supply of nutrients, and can be eaten as is, or combined with your favorite protein. We often eat ours with lamb meatballs or lamb chops.
I soak my buckwheat groats for at least 12 hours. This helps break down any phytic acid that might cause individuals like myself, from being able to easily digest legumes and grains. Once soaked, I rinse well and drain before cooking.