Tabbouleh Salad

Instructions

1. Prepare the bulgur
   Rinse the bulgur wheat in a fine-mesh strainer. Place in a bowl and cover with hot water (about 1 cup). Let it soak for 15 minutes until tender. Drain well in a fine-mesh sieve, pressing out any excess moisture with a spoon.
2. Prepare the herbs
   Wash the parsley and mint thoroughly, removing all stems. Pat dry with paper towels or use a salad spinner. Finely chop both herbs using a sharp knife (not a food processor, which can bruise the leaves) and place in a large mixing bowl.
3. Add vegetables
   Add the diced tomatoes, cucumber, and sliced green onions to the bowl with the chopped herbs. Mix gently to combine all vegetables evenly.
4. Add bulgur
   Add the drained bulgur to the vegetable mixture and toss gently to combine.
5. Make the dressing
   In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and allspice if using. Pour over the salad and toss to coat all ingredients thoroughly.
6. Chill the salad
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is optional but highly recommended for the best flavor.
7. Adjust seasoning
   Before serving, taste the tabbouleh and adjust seasoning if needed with additional salt, pepper, or lemon juice according to your preference.
8. Serve
   Serve chilled or at room temperature. For traditional presentation, line a serving platter with romaine lettuce leaves and mound the tabbouleh on top. Alternatively, serve in individual bowls as a side dish.