Tabbouleh, a vegetarian salad based on couscous or bulgur wheat, originates in which country?
Tabbouleh herbs known as "qaḍb" formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains between Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. The wheat variety "salamouni" cultivated in Syria, Beqaa Valley and Baalbek was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. In the Middle East, particularly Syria, Lebanon, Palestine, Israel, Jordan, Egypt, and Iraq, it is usually served as part of a meze.
Tabbouleh food in America. Tabbouleh Tabbouleh ( "tabūla"; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic "tabbūle" is derived from the Arabic word "tābil", meaning "seasoning" or more literally "dip". Use of the word in English first appeared in