Tabbouleh or parsley salad with cracked wheat, makes a colorful, fresh and delicious aperitif. The varied colors of fresh herbs and tomatoes provide a range of nutrients, and lemon juice provides an extra dose of vitamin C. Add a few grilled chickpeas to increase the protein content, and you’ve got a full meal!

INGREDIENTS Of Tabbouleh (Healthy Heart)

  • 1/2 cup bulgur wheat
  • 4 firm Roma tomatoes, very finely chopped
  • 1 English cucumber (hothouse cucumber), very finely chopped
  • 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
  • 12–15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
  • 4 green onions, white and green parts, very finely chopped
  • Salt
  • 3–4 tbsp lime juice (lemon juice, if you prefer)
  • 3–4 tbsp virgin olive oil
  • Romaine lettuce leaves to serve, optional

Also Read: Air Fried Ravioli

INSTRUCTIONS Of Tabbouleh (Healthy Heart)

  1. Wash the bulgur and soak it in water for 5 to 7 minutes. Drain well (squeeze the bulgur wheat by hand to remove any excess water). Put aside.
  2. Finely chop the vegetables, herbs and green onions as shown above. Make sure to place the tomatoes in a colander to drain the excess juice.
  3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
  4. Now add the lime juice and olive oil and mix again.
  5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving dish.
  6. If desired, serve the tabouli with a side of pita and romaine lettuce leaves, which serve as wraps or “boats” for the tabouli.