Removing the typical cucumber from tabbouleh leaves plenty of room for fresh honeydew or any cool, sweet melon in this summer-inspired departure.
Recipe information
Total Time
35 min
Yield
Makes 4 side-dish servings
Ingredients
1 cup boiling-hot water
3/4 cup fine bulgur (5 oz)
1 1/2 cups loosely packed fresh mint leaves
1/3 cup olive oil
3 tablespoons fresh lime juice
1 (1/2-lb) piece firm-ripe honeydew, rind discarded and fruit cut into 1/2-inch pieces (1 cup)
1/2 cup very thinly sliced red onion (from 1 small)
1/2 teaspoon salt
Preparation
Step 1
Pour boiling water over bulgur in a bowl, then cover bowl tightly and let stand 30 minutes. Drain in a sieve if watery.
Step 2
Meanwhile, puré mint with oil in a blender until smooth.
Step 3
Toss bulgur with mint oil, lime juice, honeydew, onion, and salt.
