Tabouleh

Kids enjoy picking a few of Mom's fresh herbs for this classic salad from the Middle East. The parsley is high in calcium, iron and chlorophyll, and the grains give you extended energy and B vitamins to help with stress. Bulgur, also called kibbled wheat, is whole wheat that's been partially boiled then dried to decrease cooking time. It can be purchased at most supermarkets or health food stores.

1 cup (250 ml) bulgur 3 cups (750 ml) boiling water 1 cup (250 ml) parsley, chopped 1/2 cup (125 ml) mint, chopped 1/4 cup (60 ml) green onions, chopped 1-2 cups (250-500 ml) tomato, finely cubed

Dressing: 1/4 cup (60 ml) fresh lemon juice 1/4 cup (60 ml) extra-virgin olive oil Sea salt and freshly ground pepper, to taste

In a large bowl, pour the boiling water over the bulgur and let sit for 20 minutes.

When the grain is soft, rinse under cold water using a colander or wire sieve and let drain. Blend the dressing ingredients together in a jar. Put the drained bulgur in a bowl with the remaining ingredients, toss to mix and season carefully, using only enough salt to bring out the flavours.

Serve in a bowl lined with lettuce leaves.

Variations: If mint is not available, use any herbs you have on hand. Alter proportions of ingredients to suit your taste or make additions such as chopped red or green peppers, olives, celery, cucumber, radishes and garlic. This salad is also delicious made with precooked brown rice or whole wheat cous cous.

Tip: You can make this salad several hours before eating, but remember to stir in the tomato a half hour before serving to prevent the wheat from getting soggy. Serves four.

Source: alive #247, May 2003