If using bulgur, rinse it thoroughly and soak it in boiling water for about 15 minutes until it softens. Drain any excess water and set aside. For quinoa, cook it according to the package instructions and allow it to cool.

Finely chop the parsley and mint leaves. Ensure they are dry before chopping to prevent sogginess. Dice the tomatoes and onion into small, even pieces for a uniform texture.

In a large mixing bowl, add the parsley, mint, tomatoes, onions, and bulgur (or quinoa). Toss gently to combine.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.

Pour the dressing over the salad and toss lightly to coat the ingredients evenly. Taste and adjust seasoning if necessary.

Transfer the tabbouleh to a serving dish. For an authentic experience, serve it with pita bread or as a side to grilled meat, falafel, or stuffed grape leaves.