Tomatoes Stuffed with Tabbouleh Salad

Servings 6


  • 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


  • 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.
  • 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.
  • Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.
  • 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.
  • 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.