Tip #1 : Soak the bulgur wheat in hot water. This tenderizes the wheat when you are ready to assemble.

Tip #2. Make sure you squeeze any excess water that may be left of the bulgur after soaking it. Soaking the bulgur can produce fluffier grains than boiling it

Tip #3 : Use freshly squeezed lemon juice instead of the bottled lemon juice

Tip #4 : Prevent the tabouli from getting watery by using a sharp knife to cut your parsley. Make sure you don’t over chop it

Tip #5 : Are you looking for that extra zing? Consider using hot sauce or barbeque sauce in the dressing.

Tip #6 : Don’t freeze the tabbouleh. It will lose the texture

Tip #7 : Not a fan of tomatoes? Substitute tomatoes for pomegranate seeds. This gives it more tanginess

Tip #8 : Salt the tomatoes. This help them to give off some of their moisture. It helps concentrate the flavor. Drain before adding these salted ingredients to the tabbouleh

Tip #9 : Don’t Use a food processor for a Tabbouleh salad. If you do, you will smash the herbs and its best to finely chop them with a knife

Tip #10 : Cucumbers, if you add cucumbers to this salad some say it is not really called a tabbouleh salad

Tip #11 : Add the salt only before serving. If you add the salt hours before hand, you will find the tabbouleh swimming in a puddle of water and the veggies will be soggy

Tip #12 : Try to use the hardest tomatoes you can find