Parsley is the main herb in traditional tabbouleh.
Tabbouleh is a Levantine salad made chiefly from finely chopped parsley, with bulgur, tomatoes, mint, onion, lemon juice and olive oil. In many traditional versions, parsley greatly outweighs the bulgur, giving the salad its fresh green appearance.
The dish is associated with the Levant, particularly Lebanon and Syria, and is commonly served as part of a mezze spread. Ingredient proportions differ by household and region, but the parsley-centered identity remains distinctive.
People sometimes describe tabbouleh as a bulgur salad because bulgur is visible and provides texture. That description misses an important distinction: in classic preparations, bulgur is a supporting ingredient rather than the main component.