If you’re looking for a new healthy meal to try, consider the Middle Eastern salad tabbouleh. Tabbouleh, said to originate from Lebanon and Syria, is an extremely healthy salad that’s versatile because it can be eaten as a side dish or as an entire meal. Some people prefer to scoop it up with pita bread or grape leaves, while others eat it the traditional way, with a fork. This salad is low-calorie and high in vitamins A and C. Below is the recipe for this nutrition-packed, high-fibre salad.
Serving size 5–6
- 3 bunches parsley
- 1 bunch green onions
- 3 large tomatoes
- 1/2 cup bulgur (cracked wheat)
- 1/4 cup olive oil
- Lemon juice from 2–3 lemons
- 1 tablespoon fresh or dry mint
- Salt and pepper to taste
- Soak the bulgur in a bowl of warm water while preparing the rest of the ingredients.
- Wash all vegetables well. Cut the majority of the stems off the parsley, then mince the remaining leaves. Dice the remaining vegetables into small cubes.
- Rinse and drain the bulgur.
- Place the parsley, vegetables, bulgur, mint and salt and pepper into a large bowl. Mix well.
- Pour in the lemon juice and olive oil. Mix again. Serve in salad bowls.
- Optional: Add a side of pita bread, grape leaves or romaine lettuce. If you like, add more olive oil and lemon juice to taste. Enjoy!
Preparation time: 30–40 minutes.