Tabouleh: Like so many things I cook that I learned to do in France, I was given the recipe verbally, and have no idea if any are 'true' recipes, or just local adaptations.
This is a dish that my son and I can snack on, we just love it.
Out of curiosity I have looked at some recipes and BBC food for example says to use bulgar wheat, which I am not so keen on, and I always use the same semoule that I use then making a couscous and would not dream of using that.
Although to confuse things in England they call 'semoule', cous cous???? and I find that weird, why not call it semolina, beause that is surely what it is????