There have been Lebanese living in Latin America for more than 100 years, and the community in Mexico is particularly large, so creating a Mexican version of tabbouleh is not as odd as it might seem. This version is less time-consuming than the original, because cilantro can be chopped up, stems and all, whereas parsley leaves need to be picked off the stems.
Cooks' note:
Salad can be made 1 hour ahead and kept, covered, at room temperature.
