Tabbouleh with Extra Parsley: A Herb-Forward Lebanese Salad

Rinse the fine bulgur in a fine-mesh strainer under cold water. Transfer to a small bowl, cover with fresh cold water by about 1 inch (2.5 cm), and let soak for 10 minutes until tender but still slightly chewy. Drain well, pressing gently to remove excess water.

While the bulgur soaks, wash the parsley and mint and dry them thoroughly. Remove the thick stems from the parsley and chop the leaves very finely — you want a fluffy, confetti-like texture, not a paste. Chop the mint finely as well.

Seed the tomatoes and dice them finely, then place them in a large mixing bowl. Thinly slice the green onions and, if using, finely dice the red onion.

Add the drained bulgur, chopped parsley, mint, green onions, and red onion (if using) to the bowl with the tomatoes. Toss gently with your hands or a spoon until evenly mixed.

Pour over the lemon juice and olive oil. Sprinkle with allspice (if using), salt, and black pepper. Toss well, then taste and adjust the lemon, salt, and oil to your liking — it should be bright, juicy, and well-seasoned.

Let the tabbouleh sit for 10 minutes so the flavors meld, then serve cold or at room temperature with romaine leaves for scooping.