Tabbouleh is NOT a grain salad; it is a parsley salad speckled with grains. Finely chopped fresh parsley and mint are the stars, mixed with tomatoes, onions, and a small amount of bulgur wheat, dressed simply with lemon juice and olive oil.
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Rinse the fine bulgur_wheat and soak in warm water for 10 minutes, or simply mix with the tomato juices and lemon juice to soften if using very fine grain. Drain well if soaked.
Very finely chop the parsley leaves. This is the hardest part—do not use a food processor or it will turn to mush. Use a sharp knife.
Finely chop the fresh_mint.
In a large bowl, combine the chopped parsley, mint, tomatoes, and sliced green_onions.
Add the softened bulgur (it should just speckle the green).
Whisk lemon_juice, olive_oil, salt, and allspice. Pour over the salad.
Toss well and taste. It should be very lemony and tangy.
Serve immediately or let sit for 30 minutes for flavors to meld.
