Cook the orzo according to package directions. Drain and set aside to cool.

Combine the diced cucumber and tomatoes in a bowl with ½ teaspoon of salt. Stir and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad. This ensures that the tabouli isn’t too watery.

Cut off the thick stems of the parsley and then finely chop the parsley. You can do this by hand, but it’s much easier in a food processor.

Add the cooled orzo to a large bowl, then add the parsley, chopped fresh mint, and onion to the bowl.

Strain the diced cucumber and tomatoes to remove the any liquid that has accumulated in the bottom of the bowl. Add the strained cucumber and tomatoes to the bowl.

In a small measuring cup or bowl, whisk together the olive oil, lemon juice, minced garlic, and salt until well combined and mixture thickens slightly. Pour into the salad and toss to combine. Add more salt to taste if desired. Let the salad rest for 15 minutes before serving to let the flavors come together or chill for later. Tabouli will keep well in the refrigerator, covered, for up to 3 days.