Tabbouleh (Lebanese Style)
cracked wheat (bulgur)
finely chopped, fresh, or 1 tb dried, crumbled
finely chopped, fresh, (preferably flat-leafed)
scallions, spring or green onions
olive oil, extra-virgin
seeded, seedless, finely diced
Put bulgur in a heatproof bowl.
Bring water to a boil and pour over bulgur.
Let bulgur stand 1 hour.
While bulgur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes.
Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using.
Toss salad well and season with salt and pepper.