Whether you spell it tabouleh, tabbouleh, tabouli, or tabbouli, to me this simple dish is synonymous with summer. A tangy mix of fresh herbs, tomato, onion, and grains, tabouleh is rumored to have it's origins in an ancient culinary rivalry between Caesar and Cleopatra. (Hey, I really can't make this stuff up!) My first experience with tabouleh was at a wonderful Lebanese restaurant in northeast Minneapolis and it is a staple on the menu of many Greek restaurants, although most sources consider it a traditional Arab dish. Traditional tabouleh is made with a grain such as bulgur or in American versions couscous, but for a healthier spin I wanted to use one of my new favorite ingredients, quinoa.
