To truly appreciate this recipe, we must first look to its roots. Tabbouleh (or tabouli) is one of the most iconic dishes of Levantine cuisine, with a history stretching back centuries in what is now Syria and Lebanon. Traditionally, it was a peasant dish, celebrated for its simple elegance and use of fresh, local ingredients. The word “tabbouleh” itself comes from the Arabic word “tābil,” which means “seasoning” or “spice.” It was never meant to be a bulky, grain-heavy dish; instead, it was a delicate and vibrant mix where the finely chopped parsley was the star, with just a hint of bulgur to add texture and substance.