Seven species tabbouleh salad

Name: Seven species tabbouleh salad
Ingredients: ¾ cup fine bulgar (see note above); ¾ cup room temperature water; ¼ cup pine nuts (or chopped walnut or hazelnuts); 8 green onions; 1 large bunch cilantro (see note above); 1 large bunch flat parsley; 1 bunch oregano or mint; ¼ cup pomegranate seeds; ½ cup dried tender figs or 6 fresh figs; 2 tablespoons balsamic vinegar; 1 tablespoons lemon juice; 1 teaspoon date syrup (silan) or honey; 1 tablespoon minced shallot; ¼ cup olive oil; 1 teaspoon kosher salt