This is another super simple recipe and is inspired by the taboulé I had growing up in France. Unlike eastern Mediterranean-style tabbouleh, French taboulé uses couscous instead of bulgur wheat and is less herb-forward while still being incredibly bright, fresh, and fragrant. It’s seasoned with lemon juice, olive oil, mint, and parsley, and is the perfect accompaniment to any spring or summer spread. Traditionally, it would also include red bell peppers but we prefer to leave them out. If you love red peppers, feel free to add them in. My mother would make the Taboulé in the morning and let it sit in the fridge (covered), stirring (and tasting) throughout the day. If you have the time, it’s a wonderful way to let the flavors mix and mingle and truly shine. But, no matter the method, I guarantee it’ll be delicious. Enjoy!