Tabbouleh

A wonderful salad, add a sandwich and you are set!

2/3 cup bulghur
2 cups water
2/3 cup minced red onion
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 cup finely chopped fresh mint leaves or 1 tablespoon dried, crumbled
2 1/2 cups finely chopped fresh parsley leaves (preferably flat-leafed)
1/2 cup finely chopped scallion
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 1/2 cups finely diced seedless cucumber

Put bulghur in a heatproof bowl. Bring water to a boil and pour over bulghur. Let bulghur stand 1 hour.

While bulghur 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 bulghur in a sieve, pressing hard to extract as much water as possible, add to onion mixture with remaining ingredients including fresh mint, if using.

Toss salad well and season with salt and pepper.