To make the best tabouli wash and dry your herbs well, them chop them fine. Use either a sharp chef's knife and chop by hand or drop dry herbs through the feed tube of a running food processor. Dice tomatoes small and onion fine, either red or green onions. Choose either fine bulgur for a traditional tabouli or use quinoa for a twist and make it gluten-free. Dress with a simple lemon and olive oil vinaigrette just before or at serving.