recipes-page_10

Tabbouleh with Watermelon

Tabbouleh with Watermelon

Author:
Serves: 4

Ingredients
  • 1¼ cups water
  • Coarse salt
  • ¾ cup bulgur wheat
  • 8 ounces watermelon (about ½ small), peeled and coarsely chopped (1½ cups)
  • ⅔ cup coarsely chopped fresh flat-leaf parsley
  • 2 scallions, thinly sliced on the bias
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 2 ounces soft goat cheese, crumbled

Instructions
  1. Bring water and ¼ teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes.
  2. Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and ¼ teaspoon salt. Gently fold in goat cheese.