Melon Tabouli



Ingredients

• 3/4 cup bulgur*
• 1 cup boiling water
• 2 cups cantilope, seeded, peeled, and diced
• 1 large bunch curly parsley, washed and finely chopped
• 2 tablespoons fresh mint, minced (about 1/2 ounce)
• 1/4 cup lime juice (about 2 limes)
• 1/4 tsp finely diced fresh chilis (jalapeno, serrano, or my favorite, habanero)
• Pinch of salt

Preparation

In a small bowl, pour the boiling water over the bulgur and let it sit for 15-20 minutes, until the water is absorbed and the bulgur is tender. Allow the bulgur to cool. Drain well and squeeze out any remaining liquid.  Mix the cantalope, parsley, mint, lime juice, chilis and salt in a large non-reactive bowl, such as glass or stainless steel. Toss with the cooled bulgur. Allow to rest in refrigerator for 30 minutes.  Serve over a bed of lettuce and garnish with fresh sprouts.

*Bulgur is a quick-cooking form of whole wheat; unlike cracked wheat, it has been parboiled. Find it in your grocer's middle eastern or international section.