I adore this fresh, bright, earthy salad! It is very light but yet adequately filling as a meal itself. I often eat it for lunch with the addition of some good tuna, a warm piece of pita if I have it & a sparkling water! At dinner I would make kebabs & rice or maybe grill some fish or lamb (yes)! It is very simple to make as it comes together fast. It is best to eat after allowing to sit in the refrigerator for 2- 4 hours to allow it to become cold & harmonious! 🙂 But you can eat it right away if you can’t wait!
I am sharing this to WELCOME SPRING as this is the perfect warm weather salad to have on hand or take to a seasonal BBQ or shower! Let me share a little history about this dish as I always find it fascinating to know where recipes originate.
There are many ways to make this salad (and even alternate spelling sof tabouleh, tabbouli, tabouli, or taboulah)) depending on the country or region the recipe is from but the basics are all very similar! This is a dish that was found traditionally in the Arab countries of Egypt, Syria, Lebanon, Iraq, Palestine, Jordan & Israel. It’s origins do go back to Biblical times. Variations are now found in areas like the Dominican Republic, Asia & now graces American tables regularly. Some recipes are heavier on the parsley than my recipe (especially if they are from Syrian or Lebanese). I like more bulgur than parsley. You can experiment if you wish & make it your own (like I did by using cilantro & not the traditional mint) IF I serve it with lamb I DO opt for mint sometimes. A common substitution for bulgur is couscous although I prefer the bulgur.