Gulf-Style Parsley Salad

Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.

Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.

Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.