Tomatoes Stuffed with Tabbouleh Salad

Name: Tomatoes Stuffed with Tabbouleh Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4 larges vine ripe tomatoes or beefsteak tomatoes; 177 milliliters wheat bulgur, available in rice section of your market; 2 ripe lemons, juiced; 118 milliliters mint leaves, 1/2 bunch, chopped; 2 Tbsps extra-virgin olive oil, 2 turns of the bowl in a slow stream; 237 milliliters parsley leaves, 1 bunch, chopped; 1 plum tomato, seeded and diced; 4 servings Salt and freshly ground black pepper; 4 scallions, thinly sliced; 237 milliliters boiling water

Need a vegan side dish? Tomatoes Stuffed with Tabbouleh Salad could be a super recipe to try. This recipe serves 4. One serving contains 232 calories, 7g of protein, and 8g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of middl eastern cuisine. A mixture of beefsteak tomatoes, olive oil, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, you might also like recipes such as A Stuffed Picnic: Tunan and Artichoke Stuffed Tomatoes, Red Pepper, Fetan and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples, Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta, and Tuna Salad Stuffed Tomatoes.

Instructions

Watch how to make this recipe.

In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top.

Ingredients you will need

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Plum Tomato

Green Onions

Parsley

Mint

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.

Ingredients you will need

Salt And Pepper

Tomato