Tabbouleh

1. 1

   Put the bulgur in a large bowl and stir in enough water to cover.

2. 2

   When the wheat dust and chaff rise to the surface, pour off the water.

3. 3

   Rinse the bulgur 3 or 4 more times, until the water is clear.

4. 4

   Cover the bulgur with fresh water and let it soak for 20 minutes.

5. 5

   Pour off the water, then squeeze the bulgur dry.

6. 6

   Transfer the bulgur to a large bowl and add the tomatoes.

7. 7

   Stir in the parsley, mint, onion, salt, pepper and allspice, then add the olive oil.

8. 8

   Gradually add the lemon juice, tasting the Tabbouleh until it is balanced; it should be lemony but not unpleasantly tart.

9. 9

   Cover and let stand for 20 minutes.

10. 10

    Garnish with the scallions.

No additional tips available.