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Tabbouleh with Watermelon

Tabbouleh with Watermelon

Watermelon replaces the traditional tomato in this Middle Eastern salad, giving it bursts of sweetness. Goat cheese, another new add-in, provides creamy contrast.

Martha Stewart Living, July 2011 http://www.marthastewart.com/144925/tabbouleh-watermelon
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  • Prep Time 30 minutes
  • Total Time 1 hour 15 minutes
  • Yield Makes 3 1/2 cups
    Serves 4

Ingredients

    • 1 1/4 cups water
    • Coarse salt
    • 3/4 cup bulgur wheat
    • 8 ounces watermelon (about 1/2 small), peeled and coarsely chopped (1 1/2 cups)
    • 2/3 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

Directions

  1. Bring water and 1/4 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 1/4 teaspoon salt. Gently fold in goat cheese.

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