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This recipe was uploaded by frizz1974
This is the way I was taught to make tabouli by the mothers of the kids I grew up with - their parents were born in Lebanon.
Often in the past I have bought tabouli only to be dissapointed to find it riddled with onion or red capsicum, too much burgal or the ultimate sin, a vinegar based dressing.
Then chop all your herbs, you can do the parsley & mint in the blender if you really want to, I dont mind it chunkier.
Finely slice the spring onions - white & green parts, and chop the tomatoes.
Juice the lemons & pour juice into screw top jar, add oil until the amounts are roughly equal, a little more oil than lemon, add salt & pepper, put on lid & shake vigourously.
Put everything into a bowl & stir or toss with hand - far quicker & gives you a better idea of when it is all mixed properly.
This is best made a couple of hours ahead & will happily sit, properly covered, in the fridge for 3 days.