tabbouleh with watermelon

The first thing I usually do when we get to my mom’s for our summer vacation is gather all the Martha Stewart Living magazines I haven’t seen since our last visit.  I’ve never been a Martha Stewart fan.  She irks me in more ways than one.  But when my mom subscribed to her magazine, I figured I’d flip through an issue if, for no other reason, to confirm how much I’m irked by Martha Stewart.

And I still am.  But dang if that woman doesn’t conjure up with some incredible recipes!

This one came out of the July issue and is included in the “Fit to Eat” recipes; recipes geared toward healthy food choices and healthful living.  What tempted me most was the combination of watermelon and goat cheese.  The watermelon definitely provides a lovely sweetness to the palate, while the goat cheese adds a wonderful creaminess.  Bulgur is another one of those fabulous grains with lots of fiber, is more nutritious than rice, and is also a low glycemic index food (meaning it won’t play all sorts of nasty games with your blood sugar and insulin levels like rice and potatoes).  It sticks with you…in a good way.

Everyone really enjoyed this salad and it was even better the next day after the flavors had a chance to mingle…or, whatever it is flavors do together in the fridge when the light’s off.  I’ll definitely be making it again.  Enjoy!

Tabbouleh Salad with Watermelon

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
  • 2 ounces soft goat cheese, crumbled

Directions:

  • 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.
  • 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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