Do you want something sweet and savory? Try this. Do you want something hearty and healthy? Try this. Do you want a crowd-pleasing, eye-popping, beautiful dish? Try this.

Tabbouleh is a Middle Eastern side dish that has minimal calories and fat, is high in fiber and iron, and will keep you feeling satisfied all day. The raspberries give it a tangy sweet bite that balances out the bitter parsley so perfectly. I love this dish because you can store it in the fridge for a few days and it still tastes great! You can eat it with your meat as a side dish, on your falafel and pita sandwiches, or just by itself as a salad. Seriously, it’s so good! Try this.

Yield: Serves 6 as a side dish

Ingredients:

• 1 cup bulgur wheat
• 1½ cup boiling water
• 1 tsp salt for bulgur + additional 1 tsp for flavour
• 2 cups (1 bunch) parsley, chopped
• ¼ cup mint, chopped
• 1 cup raspberries, chopped
• 1 cucumber (about 1¼ cup), peel and seeds removed, chopped
• 2 scallions, chopped
• juice of 1½ lemons (more if needed)
• 2 tsp olive oil for bulgur + additional 1 tbsp for flavour

Preparation:

Pour the boiling water over the bulgur wheat. Add in the teaspoon of salt and 2 teaspoons of oil. Cover and let stand for 30-45 minutes.

Fluff the bulgur with a fork and mix it with the parsley, mint, raspberries, cucumber and scallion. Pour the lemon juice and olive oil onto the parsley mix and give it a gentle toss. Season with a teaspoon of salt and more lemon juice, if necessary. Let the tabbouleh marinate together in the fridge for at least 30 minutes before serving.