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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Removing the typical cucumber from tabbouleh leaves plenty of room for fresh honeydew or any cool, sweet melon in this summer-inspired departure. 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 |
Directions:
1. Pour boiling water over bulgur in a bowl, then cover bowl tightly and let stand 30 minutes. Drain in a sieve if watery.
2. Meanwhile, puré mint with oil in a blender until smooth.
3. Toss bulgur with mint oil, lime juice, honeydew, onion, and salt.
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