Tabbouleh

Instructions

1. Prepare the bulgur
   Place the bulgur in a large bowl and cover with cold water. Let it soak for 10 minutes, then drain through a fine-mesh strainer, pressing out excess water. Return to the bowl and fluff with a fork.
2. Chop the herbs
   Wash the parsley and mint thoroughly, then pat dry with paper towels. Remove the stems and finely chop the leaves. The parsley should be chopped very finely for authentic tabbouleh.
3. Prepare the vegetables
   Dice the tomatoes and cucumber into small cubes, removing seeds. Finely slice the green onions. Add all vegetables to a large mixing bowl.
4. Combine ingredients
   Add the soaked bulgur and chopped herbs to the bowl with vegetables. Gently toss to combine all ingredients evenly.
5. Make the dressing
   In a small bowl, whisk together the olive oil, lemon juice, allspice, salt, and pepper until well combined.
6. Dress and marinate
   Pour the dressing over the salad mixture and toss gently to coat everything evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Adjust seasoning
   Before serving, taste and adjust seasoning with more salt, pepper, or lemon juice as needed. The salad should have a bright, tangy flavor.
8. Serve
   Serve chilled or at room temperature. For traditional presentation, serve with romaine lettuce leaves that can be used as scoops.