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. A dd about 2 heaped dessert spoons of the prepared burghul mixture to the salad. The burghul should only appear as speckles and not conceal the salad greenery. A dd the salt and the lemon juice, and coat the salad by mixing well, then add the oil and mix again. At this stage taste the salad.