¾teaspoon fine sea salt, more for the bulgur cooking water
1cup medium bulgur
2tablespoons lemon juice, more as needed
¼teaspoon ground cumin
¼teaspoon black pepper
½cup extra-virgin olive oil, more for serving
2 ½cups coarsely chopped Italianparsley leaves
1 ¼cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use)
½cup chopped fresh mint
1cup diced tomato
1cup diced cucumber
1bunch thinly sliced scallions (1/2 cup)
In a medium pot, bring 2 cups well-salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.
In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato, cucumber and scallions. Taste and adjust seasoning if necessary. Drizzle with more oil just before serving.