tabbouleh with watermelon

With the weather we've been having lately, it's easy to believe that summer is just around the corner.  This tabbouleh recipe I found in a back issue of Martha Stewart helps those summery feelings along.   The traditional tomato is replaced with sweet juicy watermelon and a little crumbled goat cheese gives it a tangy creaminess.  Fast, healthy, delish!

• 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 

Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes.

Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt. Gently fold in goat cheese.