• Important : Use fresh, leafy flat-leaf parsley and firm, red tomatoes.
• You don't need a food processor to chop parsley. and no need to chop it very finely ,the food processor might cause it to release excess water

Start by cleaning the vegetables and swelling the bulgur.

• Wash parsley in plenty of water, removing any wilted or yellow leaves. Dry in a salad spinner or wash well in advance and leave to air-dry in a colander. You can also use paper towels.
• Do the same with the mint leaves.
• If you're using bulgur, pour the juice of a lemon over it and let it absorb. Then cover with 2 times its volume of hot water and leave to swell until tender.
• If you prefer to bake it, put it on the stove and cook for a dozen minutes, until it's soft to the bite.
• Drain in a colander and leave to cool. Mix with a fork to separate the grains.

Cutting and chopping

• Cut tomatoes into small cubes and strain through a sieve to remove excess juice.
• Finely chop white and green onions. Pour onto a plate, cover and refrigerate while you chop the fresh herbs.
• Chop parsley finely with a sharp paring knife. On a chopping board, cut off the stems, which are often harder and unpleasant to eat.
• Gather the leaves into a small bundle. When you have a large enough quantity, divide it into several small bunches that you can handle.
• Hold the parsley bunch firmly with one hand, leaving just enough to chop.
• Start chopping the parsley finely, moving your hand as you go. be careful and watch your fingers.
• You can chop it further to refine it, by gathering the chopped parsley in the middle of the board, then holding the knife over it (one hand on the top of the blade, the other on the handle) and moving it back and forth from left to right.

Mix and season

• Pour the chopped parsley into a bowl, then add the chopped mint in the same way.
• Add the cold, drained bulgur, tomatoes and onions and mix well.
• Add olive oil, lemon juice and  season with salt and pepper to taste.
• Mix and taste. Adjust seasoning if necessary. You can add a little more tomato dice if you feel there's not enough.
• Cover and refrigerate for at least 30 minutes before serving. Always eat tabbouleh fresh.
• You can prepare tabbouleh for the whole week and store it in an airtight tin without seasoning. Season to taste on the day of consumption.