Place 1 cup fine bulgur in a medium bowl and cover with 1 to 1 1/4 cups cold water. Let soak 15–20 minutes until tender but still slightly chewy. If any excess water remains, drain and gently press in a sieve or with the back of a spoon to remove it. Fluff with a fork and set aside to cool.

Prepare Herbs & Vegetables

Wash the parsley and mint thoroughly to remove grit. Shake off excess water and pat dry with kitchen towels or a salad spinner. Trim thick stems from the parsley. Finely chop the parsley (including the small, tender stems) into small pieces — aim for a uniform fine dice. Chop the mint finely as well.

Core and dice the tomatoes into small pieces (about 1/4-inch). If tomatoes are very juicy, remove seeds and watery pulp before dicing to avoid a soggy salad. Dice the cucumber (if using) similarly. Finely mince the onion or scallions.

Dress & Combine

In a small bowl, whisk together 1/2 cup fresh lemon juice, 1/2 cup extra-virgin olive oil, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground allspice or cumin (if using) until emulsified. Taste and adjust acidity or salt — tabbouli is traditionally bright and lemony.

In a large mixing bowl, combine the cooled, drained bulgur with the chopped parsley, mint, tomatoes, cucumber (if using), and minced onion. Pour the dressing over the mixture.

Toss thoroughly so the lemon-olive oil dressing coats the herbs and vegetables and the bulgur absorbs flavors. Use a large spoon to mix and press gently so juices distribute evenly.

Taste and adjust seasoning with additional salt, lemon juice, or olive oil as needed. If the salad seems dry, add a tablespoon or two of water or more lemon juice/olive oil to reach the desired brightness and texture.

Rest & Serve

Cover and refrigerate at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Tabbouli is best served cold or at cool room temperature.

Before serving, give the salad a final toss. Adjust seasoning once more. Serve chilled with extra olive oil or lemon wedges on the side, and optionally serve on or with romaine leaves or pita.