Ingredients
1 cup bulghur
2 cups water
1/2 cup minced red onion
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 cup finely chopped fresh mint leaves
2 1/2 cups finely chopped fresh flat leaf parsley leaves
1/2 cup finely chopped green onion
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 1/2 cups finely diced seedless cucumber

Instructions
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 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.

Toss salad well and season with salt and pepper.