Fresh and Tangy Lebanese Tabbouleh

Wash the parsley and dry it thoroughly before chopping, preferably the night before. Gather the dried parsley into a small bundle and chop it with a broad, non-serrated knife, going over it several times until finely and evenly chopped.

Rinse the brown bulgur thoroughly and drain well, then transfer it to a large mixing bowl once the excess water has drained off.

Cut the tomatoes into thin slices, then chop them into small, evenly sized dice, keeping all their juices.

Gently mix the lemon juice, olive oil, salt, and olives until the dressing is evenly distributed.

Pour the mixture over the tomatoes and bulgur, then let it stand for 10 minutes so they absorb the dressing and the bulgur softens slightly without losing its texture.

Remove the mint stems, then finely chop the mint and green onions into small, even pieces.

Add the black pepper to the bowl with the chopped ingredients, then gently mix the tabbouleh with your fingertips until everything is evenly distributed without crushing the ingredients.

Wash the lettuce leaves and dry them thoroughly, then arrange them around the serving platter, making sure no moisture remains.

Gently toss the tabbouleh just before serving, then serve it fresh with French fries and leafy greens.