In a small pan, bring 1⁄4 cup water and 1∕8 tsp. salt to a boil. Put the bulgur in a small heatproof bowl, cover it with the boiling water, and cover with plastic wrap or foil until all the water is absorbed, about 15 minutes. Fluff bulgur with a fork and let cool.
Whisk together the lemon juice, remaining 1 tsp. salt, the preserved lemon, baharat, and allspice. Stream in the oil while whisking continuously to finish making the dressing.
Finely chop the parsley. In a large bowl, toss the parsley with the bulgur, almonds, and onion. Drizzle in the dressing and mix by hand. Serve right away.
*Find baharat, a Middle Eastern blend of black pepper and spices, at well-stocked grocery stores and online. Or combine 1 tsp. each paprika, pepper, cinnamon, coriander, and cumin; 1/2 tsp. each ground allspice and cardamom; and 1/4 tsp. each ground cloves and nutmeg. Keeps, airtight, up to 6 months.