While traditional taboulleh is made with bulghur wheat, I enjoy experimenting with different gluten - free grains and seeds as the base. (healthygreenkitchen.com)
Lovely idea - It's similar to Tabouli, but with couscous instead of bulghur, and with the wonderful addition of classic Mediterranean vegetables. (101cookbooks.com)
In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. (marthastewart.com)