Cooking Index - Cooking Recipes & IdeasTomatoes Stuffed With Tabbouleh Salad Recipe - Cooking Index

Tomatoes Stuffed With Tabbouleh Salad

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

3/4 cup 177mlWheat bulgur
  = (available in rice section of market)
1 cup 237mlBoiling water
2   Ripe lemons - juiced
1 cup 40g / 1.4ozParsley leaves - chopped
1/2 cup 20g / 0.7ozMint leaves - chopped
4   Scallions - thinly sliced
1   Plum tomato - seeded, diced
2 tablespoons 30mlExtra-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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