Tabbouleh With Watermelon

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Whole Living


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834542cf6215   •  16 Mar   •  Report
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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

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