Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked kasha -- (buckwheat groats)
     1/2  cup           chopped onions
   4      tablespoons   chopped cilantro or parsley
   2      tablespoons   chopped fresh mint
   4      tablespoons   chopped fresh basil leaves
   1      large         tomato -- vine-ripened,
                        -- chopped or cucumber
   2      tablespoons   soy sauce or braggs liquid amino acids
     1/4  cup           fresh squeezed lemon or lime juice
   2      tablespoons   olive oil
     1/4  cup           chopped olives
     1/2  cup           rice vinegar -- cider vinegar or
                        -- balsamic vinegar
                        romaine lettuce leaves for serving
   8      cloves        garlic -- minced

Preparation:

Bring 2 cups of water to a boil, adding a pinch of sea salt and 1 cup of roasted buckwheat groats (kasha). Cover the pot, reduce the heat and simmer for about 20 minutes or until all the water is absorbed by the grain. Allow the kasha to cool, then place all the ingredients except the lettuce and olives in a bowl and toss. Chill overnight to enhance the flavors. To serve, fill the romaine with Tabouli and garnish with olives and sprigs of parsley.