WATERMELON IN TABBOULEH? YOU HAVE TO TRY THIS DELICIOUS NEW TAKE!
ALBAWABA Tabbouleh, a traditional Middle Eastern salad, is a vibrant medley of fresh herbs, vegetables, and grains, typically bulgur.
It's a refreshing and healthy dish that's perfect for hot weather. Adding watermelon to this classic recipe not only introduces a juicy, sweet twist but also enhances the salad's hydrating properties. Here’s how you can make a delightful watermelon tabbouleh that’s both flavorful and nutritious.
Why Watermelon?
Watermelon is an excellent addition to tabbouleh for several reasons:
- Hydration: With over 90% water content, watermelon helps keep you hydrated, making it perfect for summer dishes.
- Nutritional Value: It’s rich in vitamins A and C, antioxidants like lycopene, and other essential nutrients.
- Flavor Balance: The sweetness of watermelon contrasts beautifully with the tangy lemon and fresh herbs in tabbouleh, adding an extra layer of flavor.
Ingredients
To make a delicious watermelon tabbouleh, you will need the following ingredients:
For the Salad:
- 1 cup bulgur wheat (or quinoa for a gluten-free option)
- 2 cups boiling water (to cook the bulgur)
- 2 cups watermelon, diced (seedless or remove seeds)
- 1 cup cucumber, diced (peeled and seeds removed)
- 1 cup tomatoes, diced (cherry tomatoes halved work well)
- ½ cup red onion, finely chopped
- 1 cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- ½ cup fresh basil, chopped (optional for added flavor)
For the Dressing:
- Juice of 2 lemons (about ¼ cup)
- ¼ cup extra-virgin olive oil
- Salt and pepper to taste
- 1 teaspoon honey or maple syrup (optional, to balance acidity)
Step-by-Step Instructions
1. Prepare the Bulgur
- Measure Bulgur: Place 1 cup of bulgur in a large bowl.
- Boil Water: Bring 2 cups of water to a boil and pour it over the bulgur.
- Soak: Cover the bowl and let the bulgur soak for about 20-30 minutes until it’s tender and the water is absorbed.
- Fluff: Fluff the bulgur with a fork to separate the grains. If any water remains, drain it.
2. Prepare the Watermelon and Vegetables
- Dice Watermelon: Cut the watermelon into small, bite-sized cubes. Remove any seeds if necessary.
- Chop Vegetables: Dice the cucumber and tomatoes, finely chop the red onion, and chop the parsley, mint, and basil (if using).
3. Make the Dressing
- Mix Ingredients: In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and honey or maple syrup if using.
- Adjust Seasoning: Taste the dressing and adjust the seasoning if necessary. It should be tangy and slightly sweet.
4. Combine the Ingredients
- Mix Salad: In a large bowl, combine the cooked bulgur, diced watermelon, cucumber, tomatoes, red onion, parsley, mint, and basil.
- Add Dressing: Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
5. Let It Marinate
- Chill: Cover the bowl and refrigerate the tabbouleh for at least 30 minutes to allow the flavors to meld. The salad can be made a few hours ahead or even the day before for best flavor.
6. Serve and Enjoy
- Garnish: Before serving, give the tabbouleh a final toss and garnish with extra chopped mint or parsley if desired.
- Serve: Serve chilled as a side dish, a light lunch, or a refreshing snack.
Variations and Tips
1. Grain Alternatives
- Quinoa: For a gluten-free option, use quinoa instead of bulgur. Cook it according to package instructions.
- Couscous: For a different texture, try using couscous. Follow the cooking instructions on the package.
2. Add Protein
- Chickpeas: Add a can of rinsed and drained chickpeas for a protein boost and added texture.
- Feta Cheese: Crumbled feta cheese complements the sweetness of the watermelon and adds a creamy element.
3. Flavor Enhancements
- Pomegranate Seeds: Sprinkle pomegranate seeds over the salad for a burst of color and additional sweetness.
- Avocado: Add diced avocado for creaminess and extra nutrients.