When you rinse the veggies and herbs, it's important to pat dry and leave until completely dry, especially the parsley and mint that are the main ingredients.
Cut the stems off the parsley and mint then chop as finely as possible. (This may take some time but it pays off in the end).
It's a good idea to then spread the chopped parsley and mint on some paper towels and let them rest again for a few mins in order to get rid of the extra moisture released when chopping. Ideally, you want the juice in the salad to be mostly from the lemon juice and olive oil, no one wants soggy tabouleh!
Core the tomatoes, dice them small then drain them from any water and seeds
Wash the green spring onions and finely chop.
Mix all the above ingredients with the sumac or Lebanese 7-spices.
Once you are ready to serve, add the lemon juice on top of the broadened Burghul and separate it slowly with your fingers, then add the olive oil and salt all over the ingredients and mix lightly. Avoid over-mixing so that the greens stay as fresh as possible.
Tabbouleh is traditionally served on or beside a bed of lettuce, but feel free to present it however you like.
