A Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onions, bulgur wheat, and dressed with lemon juice and olive oil.
From Arabic 'tabbūla,' derived from the root 'tabala' meaning 'to spice' or 'to season.' The dish originated in the mountains of Lebanon and Syria, where parsley grew abundantly in the wild.
Traditional tabbouleh is actually a parsley salad with a little bulgur, not a grain salad with herbs! Lebanese cooks use a 4:1 ratio of parsley to bulgur, making it one of the world's most herb-forward dishes and a powerhouse of vitamin C and antioxidants.
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