Tabbouleh is mainly known from the Israelian cuisine and is mainly made with bulgur. To give the tabbouleh a softer texture I like to use a pearl couscous.
The most famous couscous is made from the durum wheat. In North African countries, for example in Moroccan cuisine, it is on the daily menu.
Pearl couscous is larger and looks more like little round pasta balls. This couscous is typical for the Israelian, Lebanese and Palestinian cuisine.
It is necessary to cook this couscous, unlike the Moroccan variety.
So serve as a side dish with, for example, oven-roasted vegetables or other vegetable dishes.