Tomatoes Stuffed with Tabbouleh Salad

  • 1 1/2 cups Sunnyland #3 coarse bulgur wheat
  • 2 cups boiling water
  • 2 lemons (freshly squeezed)
  • 1/4 cup extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 1 cup fresh Italian parsley (finely chopped)
  • 1 cup fresh mint leaves (finely chopped)
  • 1 cup green onions (finely chopped, whites and greens)
  • 1 plum tomato (seeded and diced)
  • 6 large vine ripe tomatoes or beefsteak tomatoes
  1. This healthy, high fiber recipe is perfect for a summer party when tomatoes are fresh from the garden. It makes a great start to a meal and replaces a salad.
  2. In a large bowl add boiling water, lemon, oil, salt and pepper; stir in bulgur and cover. Let stand for 1 hour or until light and fluffy; let cool. Add parsley, mint, green onions, tomatoes and mix lightly. Combine all ingredients, cover and chill.
  3. Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.
  4. To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato; section the tomatoes, but leave the skin on the bottom intact. Open the tomato up to resemble an open flower; season with salt and pepper and pile a generous amount of Tabbouleh salad on top. Allow the salad to spill down and over the wedges of tomato onto the plate.
  5. Tabbouleh salad can also be served for lunch with lavosh or pita bread or as a side dish.

Per Serving; 270 cal; (100 from fat); 11g total fat; (1.5g sat fat); 7g prot; 41g total carb; 0mg chol; 430mg sod; 10g fiber; 7g sugar

Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.