Place the fine bulgur wheat in a medium heatproof bowl and pour 60 ml of freshly boiled water over the grains. Stir briefly so all the bulgur is evenly moistened, then cover the bowl with a plate or plastic wrap to trap the steam. Allow the bulgur to hydrate for 12–15 minutes, during which time it will absorb the water and soften without needing to be cooked. Once the water has been fully absorbed, fluff the bulgur gently with a fork to separate the grains and allow it to cool completely. If any excess moisture remains, spread the bulgur briefly on a plate to dry so it does not dilute the salad.

Rinse the parsley thoroughly in cold water to remove any grit. Shake off excess moisture and dry the leaves completely using a salad spinner or clean kitchen towel. Remove any thick stems and gather the parsley into a tight bundle. Using a sharp knife, chop the leaves very finely, almost to the texture of coarse herbs rather than leafy pieces. Authentic tabbouleh relies heavily on finely chopped parsley, which forms the majority of the salad base.

Wash and dry the mint leaves in the same manner as the parsley. Remove the leaves from the stems and stack several together before finely chopping them. Mint should be chopped finely enough to distribute evenly but not so fine that it becomes bruised or darkened.

Wash the tomatoes and pat them dry. Using a sharp knife, dice them into very small cubes approximately 5–6 mm in size. If the tomatoes are very juicy, gently remove some of the seed pulp to prevent excess liquid from watering down the salad. Transfer the diced tomatoes to a bowl lined with paper towel and allow them to sit briefly so excess moisture can be absorbed.

Wash the cucumber and trim the ends. Dice it into small cubes similar in size to the tomatoes so the salad remains evenly textured. If the cucumber has large seeds, remove them before dicing. Pat the cucumber pieces lightly with paper towel to remove excess moisture.

Trim the root ends from the green onions and slice them very thinly, including the pale green portions of the stalks. Thin slicing helps the onion flavor integrate smoothly throughout the salad rather than creating sharp bursts.

In a small bowl combine the fresh lemon juice, extra virgin olive oil, salt, black pepper, and ground allspice. Whisk the mixture vigorously for about 20 seconds until the oil and lemon juice begin to emulsify slightly. The dressing should taste bright, citrusy, and lightly spiced.

Place the cooled bulgur, chopped parsley, chopped mint, diced tomatoes, diced cucumber, and sliced green onions into a large mixing bowl. Toss the ingredients gently with a spoon to distribute them evenly before adding the dressing.

Pour the lemon dressing over the salad and toss thoroughly but gently until all ingredients are evenly coated. Allow the salad to rest for 8–10 minutes before serving so the bulgur absorbs the lemon dressing and the herbs release their aroma.

Transfer the finished tabbouleh to a serving bowl and serve chilled or at room temperature. The salad pairs beautifully with grilled meats, roasted vegetables, or warm flatbread.