As defined by wikipedia:
(Arabic: تبولة tabūlah; also tabouleh or tab(b)ouli)
a Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur is often added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur.
To the Arabs, edible herbs known as qaḍb, formed an essential part of their diet in the Middle Ages, and dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Syria and Lebanon, tabouleh has become one of the most popular salads in the Middle East.
In my recipe of Tabouleh, quinoa is added instead of bulgar or couscous. For those with gluten sensitivity or full blown celiac disease this is the way to go. It tastes exactly the same and a great great source of protein with a whopping 24 grams in one cup of cooked quinoa —— wtf?!?!
Here’s a glimpse into my dish: via Instagram
A breakdown of ingredients: via Pinterest