RICE TABBOULEH

Allow the cooked rice to cool to room temperature, breaking up any clumps with a fork to ensure even texture.

Combine the cooled rice with the chopped Italian flat-leaf parsley, minced mint leaves, chopped cucumber, and chopped tomato in a large mixing bowl.

Whisk together the olive oil and lemon juice in a small bowl until well combined.

Pour the olive oil and lemon juice dressing over the rice mixture and toss gently but thoroughly to distribute evenly.

Season with salt and ground black pepper, tossing again to ensure the seasonings are evenly distributed throughout.

Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice according to preference.

Let the tabbouleh rest for 10-15 minutes at room temperature to allow the flavors to meld before serving.