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This tabbouleh is delicious either at room temperature or slightly chilled.

It’s a part of cuisines across the Mediterranean and Western Europe, and a key ingredient in tabbouleh salad, salsa verde, fines herbes blend, and bouquets garnis.

The hummus could use more garlic, the tabbouleh more mint.

And in tabbouleh, it joins forces with a lot of parsley — or a little parsley, depending on who you ask.

We used the bread as a second utensil, to swipe up mouthfuls of hummus, scoop up tabbouleh, or sandwich grape leaves.