Basil Tabbouleh

• 3/4 cup fine bulgur (such as Near East brand, available at many supermarkets)
• 3/4 cup minced red onion
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 cup finely chopped fresh basil leaves
• 1 cup minced fresh parsley leaves
• 1/3 cup minced fresh mint leaves
• 1/2 cup finely chopped scallion
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 cup finely diced seeded cucumber
• 1 cup finely diced seeded tomato

1. In a bowl wash the bulgur in several changes of cold water, letting it settle to the bottom before pouring off most of the water, until the water is clear and drain it in a large fine sieve.
2. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let the bulgur soak for 1 hour.
3. While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes.
4. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber, the tomato, and salt and pepper to taste, and toss the salad well.

fine bulgur, red onion, salt, ground allspice, fresh basil, parsley, mint leaves, scallion, lemon juice, olive oil, cucumber, tomato

Taken from www.epicurious.com/recipes/food/views/basil-tabbouleh-12521 (may not work)