Lina Jebeile's easy tabouli

This easy homemade tabouli can take centre stage on any table.

To make it, simply toss together a vibrant mix of parsley, tomatoes and burghul in a zesty lemon dressing.

But the magic doesn't stop there. This recipe doubles as the perfect lunch solution, ideal for school, work or busy days on the go.

If you're packing it to go, fill a crisp lettuce leaf with a generous scoop of tabouli and place it in a lunch box. I recommend adding creamy hummus, crispy falafel and bread as sides.

Tips:

• Fresh ingredients are best: The freshness of the ingredients enhances the overall taste of the salad.
• Use flat leaf or continental parsley not curly: The flavour and texture are better.
• Choose fine, brown burghul wheat: Properly soak the burghul and let it sit until it's tender. This step ensures that the burghul is the right texture for the tabouli.
• For easy eating: Chop the parsley, mint, tomatoes, and green onion finely and to about the same size.
• Taste the tabouli before serving: Adjust the seasoning as needed. You may need to add more lemon juice or salt to achieve the perfect balance of flavours.
• Tabouli is best served fresh on the same day it's made: If using in a lunch or you have leftovers, store in an airtight container in the refrigerator and eat within a day or two for the best taste and texture.