| Level: | Easy |
| Total: | 15 min |
| Active: | 5 min |
| Yield: | 4 servings |
Instructions
- Cook 1 cup bulgur as the label directs; drain well and transfer to a bowl. Add 1/4 cup olive oil, the juice of 1 lemon, 1 tablespoon red wine vinegar, 2 cups cubed seedless watermelon, 1 cup finely chopped fresh mint and 4 thinly sliced scallions; toss. Season with salt and pepper.