Tabbouleh with Watermelon - Northern Michigan's News Leader

Tabbouleh with Watermelon

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1 1/4 cups Water
  Coarse salt
3/4 Cup Bulgur
5 oz Watermelon, peeled and coarsely chopped
2/3 cups Coarsely chopped fresh flat-leaf parsley
2 Scallions (thinly sliced on the bias)
1 tbs Olive Oil
1 tsp Olive Oil
2 tsp Finely grated lemon zest
2 tbs Fresh lemon juice
2 oz Soft goat cheese (crumbled)
Bring water and 1/4 teaspoon of 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, 15-20 minutes.

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.