Melon Tabbouleh

Ingredients

• 3/4 cup bulgur*
• 1 cup boiling water
• 1 large bunch curly parsley, washed and finely chopped
• 2 cups honeydew melon, seeded, peeled, and diced
• 1 bunch scallions, sliced thin
• 2 tablespoons fresh mint, minced (about 1/2 ounce)
• 1/4 cup lemon juice (about 2 lemons)
• Salt and ground black pepper, to taste
• Pinch of cayenne pepper
• 1/2 cup diced red bell pepper (optional, for garnish)

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. Mix the parsley, melon, scallions, mint, lemon juice, salt, pepper, and cayenne in a large bowl. Toss with the cooled bulgur. Garnish with diced red pepper.
*Bulgur is a quick-cooking form of whole wheat; unlike cracked wheat, it has been parboiled. Bulgur has a nutty, earthy flavor, and can be found in your co-op’s bulk department or packaged grains section.

Serving Suggestion

Enjoy this light, summery Middle Eastern salad with stuffed grape leaves or serve with grilled meats, poultry or kabobs.