Kissir is the Turkish version of tabbüleh, but with burghul as the main ingredient whereas in tabbüleh, it is parsley that is the basis of the salad. I am sure that kissir is at the root of how tabbüleh came to be a burghul or couscous salad in the west. My suspicion is that a food writer must have initially confused the two recipes and gave a kissir recipe as tabbüleh; and that mistake has stuck until recently when finally cooknbook authors, chefs and ready-meal producers are at last coming to grips with the fact that tabbüleh is a herb salad, and not a grain one as with kissir. This is not to say that kissir is any less good than tabbüleh. It is just as scrumptious and healthy, with an intriguing sweet and sour taste imparted by the pomegranate syrup dressing. You can vary on the syrup dressing by using lemon juice which will give the salad a more straightforward tart flavour, and use a little pepper paste for an extra kick.