Taboulé

Rumour has it that this Lebanese-labelled salad originated somewhere between Turkey, Iraq and Syria, and that pomegranate juice was first used instead of lemon in its sauce. The poorer and more arid the country, the more it was considered a luxury to include lots of fresh herbs. The herb and bulgur wheat proportions vary a lot in France, where taboulé is a popular accompaniment to barbecues or ‘méchoui’ (spit-roasted meat).