Tomatoes Stuffed with Tabbouleh Salad
Tomatoes Stuffed with Tabbouleh Salad might be just the side dish you are searching for. Watching your figure? This vegan recipe has 232 calories, 7g of protein, and 8g of fat per serving. This recipe serves 4. Not If you have beefsteak tomatoes, parsley leaves, olive oil, and a few other ingredients on hand, you can make it. This recipe is typical of middl eastern cuisine. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top.
Let the bulgar stand 20 minutes to soften.
Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste.
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 in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.