Tomatoes Stuffed With Tabbouleh Salad

Recipe Ingredients

3/4 cup	177ml	Wheat bulgur
		= (available in rice section of market)
1 cup	237ml	Boiling water
2		Ripe lemons - juiced
1 cup	40g / 1.4oz	Parsley leaves - chopped
1/2 cup	20g / 0.7oz	Mint leaves - chopped
4		Scallions - thinly sliced
1		Plum tomato - seeded, diced
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Vine ripe tomatoes or beefsteak tomatoes (large)

Recipe 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C10) - from the TV FOOD NETWORK

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