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Put the bulgar in a fine sieve and put under the cold tap until the water runs clear and most of the starch has been removed. Transfer to a bowl.
Cut the tomatoes into 0.5cm dice and add to the bowl, along with any juices.
Chop the shallots as fine as you can and add to the bowl.
Take a few stalks of parsley and pack them together tightly. Use a large, very sharp knife to trim off the end of the stalks, then chop the remaining stems and leaves as finely as possible and no wider than 1mm. Add the parsley to the bowl.
Pick the mint leaves, pack a few together tightly, chop as finely as the parsley and add to the bowl.
Finally stir in the allspice, lemon juice to taste, olive oil, salt and pepper.
Taste, adjust the seasoning and serve at room temperature.