Tomatoes Stuffed With Tabbouleh Salad Recipe - Cooking Index
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) |
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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