Tabbouleh Stuffed Tomatoes Recipes

TOMATOES STUFFED WITH TABBOULEH SALAD

Tomatoes Stuffed with Tabbouleh Salad image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup wheat bulgur, available in rice section of your market
1 cup boiling water
2 ripe lemons, juiced
1 cup parsley leaves, 1 bunch, chopped
1/2 cup mint leaves, 1/2 bunch, chopped
4 scallions, thinly sliced
1 plum tomato, seeded and diced
2 tablespoons extra-virgin olive oil, 2 turns of the bowl in a slow stream
Salt and freshly ground black pepper
4 large vine ripe tomatoes or beefsteak tomatoes

Steps:

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.

TABBOULEH STUFFED TOMATOES

Tabbouleh Stuffed Tomatoes image

Tasty stuffed tomatoes that make good use of leftover cooked tabbouleh (or rice). Adjust filling to suit, such as cooked rice or couscous. Serve warm or cold.

Categories Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

4 large tomatoes, cut in half
8 heaped tablespoons cooked tabbouleh, or rice or couscous
100g soft goat's cheese, crumbled
salt and pepper, to taste
Olive oil
Greek basil leaves

Steps:

Pre-heat oven to 180C/375F/Gas mark 5. Spoon a little olive oil into a large baking dish.
Scoop the middle out of 4 large tomatoes (all the pips and flesh) that have been cut in half. Chop the flesh up finely and add it to 8 tablespoons of cooked tabbouleh. Season to taste with salt and pepper if necessary.
Spoon the tomato and tabbouleh into the hollowed out tomatoes and the sit them in the baking dish.
Scatter 100g of crumbled goats cheese over the top of the tomatoes and bake for 15 to 20 minutes or until the cheese is soft and has melted, and then scatter some fresh Greek basil leaves over the cooked tomatoes before serving.
These can be served warm or at room temperature with salad and crusty bread.

TABBOULEH II

Tabbouleh II image

This recipe is the real deal! It's great tasting, healthy and easy to make.

Provided by EPITOPES

Categories Salad Grains Tabbouleh

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup bulgur
½ cup boiling water
1 cup chopped parsley
¼ cup chopped fresh mint leaves
5 tomatoes, diced
1 onion, finely diced
2 teaspoons olive oil
1 lemon, juiced
salt to taste

Steps:

Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 19.2 g, Fat 3 g, Fiber 5.7 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 19.6 mg, Sugar 5.4 g

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