Tabbouleh is a Middle Eastern salad built on bulgur wheat mixed with large quantities of finely chopped flat-leaf parsley and mint, diced tomato, and finely sliced spring onions, dressed with lemon juice and olive oil and seasoned with salt. Unlike Western grain salads where the grain dominates, authentic tabbouleh is essentially a herb salad flecked with bulgur. It is fresh, lemony, and light — a standard part of the mezze table across Lebanon, Syria, and beyond. Nutritionally it delivers fibre, vitamin C, iron, and the unsaturated fats of olive oil in very few calories. It is best eaten soon after mixing, before the herbs wilt and the bulgur turns soggy.