Tabbouleh with Bulgur

Instructions

1. Prepare the bulgur
   Place the bulgur wheat in a bowl and cover with cold water by 1/2 inch. Let soak for 15 minutes until softened. Drain thoroughly using a fine mesh sieve, pressing out any excess water. Transfer to a large mixing bowl.
2. Prepare the herbs
   Wash and thoroughly dry the parsley and mint. Remove thick stems from parsley and finely chop the leaves. Pick mint leaves from stems and finely chop. Add both herbs to the bowl with the bulgur.
3. Add the vegetables
   Add the diced tomatoes, cucumber, and sliced green onions to the bowl. Toss gently to combine all ingredients evenly.
4. Make the dressing
   In a small bowl, whisk together the olive oil, lemon juice, allspice, salt, and pepper until well combined.
5. Combine and marinate
   Pour the dressing over the salad and toss gently but thoroughly to ensure all ingredients are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Adjust seasoning
   Before serving, taste the tabbouleh and adjust seasoning with additional salt, pepper, or lemon juice if needed.
7. Serve
   Serve chilled or at room temperature. Traditional presentation includes lining a serving platter with romaine lettuce leaves and mounding the tabbouleh on top, allowing guests to scoop the salad with the lettuce leaves.