Looking for a tasty source of fiber? If you eat the whole cup of bulgur without anything else, it contains a whopping 33 percent of your daily value of fiber! And it’s hard to imagine a tastier way to eat bulgur than in tabbouleh salad, one of the mainstays of Middle Eastern cuisine.

This recipe is vegan, vegetarian, egg free, dairy free and raw.

Tabbouleh Salad

1 cup cracked/bulgur wheat2 bunch Italian parsley, small coarse chop
5 medium lemons, juiced, 1 zested
1/2 cup water
1 large cucumber, sliced
2 large tomatoes, medium dice
1/2 teaspoon salt
1/4 teaspoon pepper

Pour bulgur into at least a 4-quart bowl and top with 1/2 cup of water, salt and pepper. Stir the water into the wheat.

Then zest one lemon (a microplane works best) right into the bowl then cut the all the lemons in half and juice with a reamer or a fork straight on top of the wheat. Be careful of the lemon seeds — you might want to place a fine mesh strainer about the bowl of wheat when you juice the lemons to catch the seeds.

Once juicing is done, incorporate the juice all over the wheat and let soak for 15 minutes.

Stir again and let soak for 10 more minutes. Then add the chopped parsley, cucumber and tomatoes, and season to taste with salt and pepper.