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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A traditional dish of the Middle East twisted by those crafty cooks down south. Ingredients:
1 1/4 cups water |
salt, to taste |
3/4 cup bulgar wheat |
1 1/2 cups watermelon, peeled and coarsely chopped |
2/3 cup fresh parsley, coarsely chopped |
1 garlic clove, minced |
2 scallions, thinly sliced on the bias |
1 tablespoon extra-virgin olive oil |
1 teaspoon extra-virgin olive oil |
2 teaspoons lemon zest, finely grated |
2 tablespoons fresh lemon juice |
2 ounces soft fresh goat cheese, crumbled (optional) |
Directions:
1. Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat.
2. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes.
3. Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, garlic, oil, lemon zest and juice, and 1/4 teaspoon salt. Gently fold in goat cheese.
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