Tabbouleh is a Middle Eastern parsley and bulgur salad. In this recipe from the book Cooking with Foods that Fight Cancer, tabbouleh takes on some Asian flavours, thanks to mint, Thai basil, cilantro and ginger. Bulgur (cracked wheat) and couscous are both convenient “grains” (couscous is actually a semolina pasta) for this salad as they don’t require much cooking; just pour boiling water on top and the grains should cook as it absorbs the hot liquid. Quinoa and amaranth would make great gluten-free substitutes in this recipe, but do take longer to cook.