Tabbouleh Submitted by Vicky Williams From Gourmet Magazine Jan 1995 2/3 C. Bulgur 2 C. Water 2/3 C. Minced red onion 1 t. Salt 1/2 t. Ground allspice 1/2 C. Finely chopped fresh mint leaves (or1 T. dried) 2 1/2 C. Finely chopped fresh parsley (flat leaf) 1/2 C. Finely chopped scallion 1/4 C. Fresh lemon juice 1/4 C. Extra virgin olive oil 1 1/2 C. Finely diced seeded or seedless cucumber Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur. Let stand for 1 hour. While bulgur is soaking, stir together onion, salt, allspice, and DRIED mint (if using-do not add FRESH mint yet!) in a large bowl and let set 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 well and season with salt and pepper. Serves 4.