Rinse all vegetables and let dry, especially the parsley and mint.

Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

Finely chop onions and mix with 7-spices.

Finely chop the cucumber.

Once ready to serve, add the ingredients into a bowl, add the lemon juice, olive oil and salt all over the ingredients and then mix lightly with a fork and avoid over-mixing so it doesn't turn soggy. Having the Tabbouleh served on a lettuce or cabbage leaf is a cool tradition.

* Lebanese 7-Spices contain equal proportions of the following ground spices: Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Powdered Ginger