It is found in many variations but it is not the easiest of salads to be consistently successful with. Once you hit upon a good technique it is worth the effort of preparation, not only to eat but also to decorate the dinner table. All the water should absorb and the burghul swell in this time. Mix in the chopped onion, salt and pepper. This can be used as a stock for about 1-2 weeks to make more tabouli if it is carefully stored and refrigerated and if boiled water is used to soak the burghul.
R emove the heavy twigs from the parsley and chop the leaves fairly finely.
Another method is to hold the parsley bunch by its stems while finely chopping the leaves. Chop the spring onion and the cucumber into very fine pieces. The tomato can be diced or cut into small wedges. Some people recommend to discard all the seed pulp of the tomato and to use only the outer flesh. Mix all these together.