Southern Style Tabbouleh

• 1 14 cups water
• salt, to taste
• 34 cup Bulgar wheat
• 1 12 cups watermelon, peeled and coarsely chopped
• 23 cup fresh parsley, coarsely chopped
• 1 garlic clove, minced
• 2 scallions, thinly sliced on the bias
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons lemon zest, finely grated
• 2 tablespoons fresh lemon juice
• 2 ounces soft fresh goat cheese, crumbled (optional)

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, garlic, oil, lemon zest and juice, and 1/4 teaspoon salt.
6. Gently fold in goat cheese.

water, salt, bulgar wheat, watermelon, fresh parsley, garlic, scallions, extravirgin olive oil, extravirgin olive oil, lemon zest, lemon juice, goat cheese

Taken from www.food.com/recipe/southern-style-tabbouleh-472379 (may not work)