Middle Eastern Tabbouleh

Begin by preparing bulgur wheat through placing fine bulgur wheat in medium bowl and pouring boiling water over it. Stir briefly to combine and cover bowl tightly with plastic wrap. Let bulgur wheat soak for 20 minutes until tender and water is absorbed

While bulgur wheat soaks, prepare herbs by washing fresh flat leaf parsley and fresh mint leaves thoroughly under cold running water. Shake off excess water and pat completely dry with clean kitchen towels or use salad spinner. Herbs must be completely dry before chopping

Remove thick stems from fresh flat leaf parsley and fresh mint leaves. Finely chop parsley and mint using very sharp knife until pieces are tiny and uniform, approximately 2-3mm. Transfer chopped herbs to large mixing bowl

Fluff soaked fine bulgur wheat with fork to separate grains. If any excess water remains, drain bulgur wheat in fine mesh strainer and press gently to remove moisture. Add drained bulgur wheat to bowl with chopped herbs

Add finely diced roma tomatoes and thinly sliced scallions to bowl with herbs and fine bulgur wheat. Toss ingredients gently to distribute evenly throughout mixture

Prepare dressing by whisking together fresh lemon juice, extra virgin olive oil, fine sea salt, freshly ground black pepper, and ground allspice if using in small bowl until emulsified

Pour dressing over tabbouleh mixture and toss thoroughly using large spoon or clean hands until all ingredients are evenly coated with dressing. Taste and adjust seasoning by adding more fine sea salt or fresh lemon juice as needed

Cover bowl with plastic wrap and refrigerate tabbouleh for at least 30 minutes before serving to allow flavors to meld. Tabbouleh tastes best when allowed to rest

Before serving, toss tabbouleh again and transfer to serving platter. Serve cold or at room temperature with romaine lettuce leaves for serving if desired for traditional scooping method