Tabbouleh with Watermelon Recipe

Name: Tabbouleh with Watermelon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. water; Coarse salt; 3/4 c. bulgur wheat; 8 oz. watermelon (about 1/2 small); 23 c. fresh flat-leaf parsley; 2 scallions; 1 tbsp. extra-virgin olive oil; 1 tsp. extra-virgin olive oil; 2 tsp. finely grated lemon zest; 2 tbsp. fresh lemon juice; 2 oz. soft goat cheese

Servings: persons

1 1/4 c. water
Coarse salt
3/4 c. bulgur wheat
8 oz. watermelon (about 1/2 small)
23 c. fresh flat-leaf parsley
2 scallions
1 tbsp. extra-virgin olive oil
1 tsp. extra-virgin olive oil
2 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
2 oz. soft goat cheese

1
Bring water and 1/4 teaspoon salt to a boil in a medium saucepan.
2
Stir in bulgur, and remove from heat.
3
Let stand, covered, for 15 minutes.
4
Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes.
5
Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt.
6
Gently fold in goat cheese.
7
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8
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601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 c. water, Coarse salt, 3/4 c. bulgur wheat, 8 oz. watermelon (about 1/2 small), and more.

Yes, Tabbouleh with Watermelon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tabbouleh with Watermelon

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