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
- 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.