1. In a bowl, wash the bulgur thoroughly in several changes of cold water until the water runs clear. Let it settle to the bottom before pouring off most of the water, then drain it in a large fine sieve.

2. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let it soak for 1 hour.

3. While the bulgur is soaking, in a large bowl, combine the minced onion with salt and ground allspice. Let the mixture stand for 30 minutes to allow the flavors to meld.

4. After soaking, drain the bulgur in the sieve, pressing hard to extract as much water as possible.

5. Add the drained bulgur to the onion mixture along with the chopped herbs (basil, parsley, mint), scallions, lemon juice, olive oil, diced cucumber, and diced tomato.

6. Season with salt and pepper to taste.

7. Toss the salad well to ensure all the ingredients are evenly distributed and coated with the dressing.

8. The Basil Tabbouleh is ready to be served.