Tomatoes Stuffed With Tabbouleh Salad Recipes

MEDITERRANEAN TABBOULEH SALAD

Mediterranean Tabbouleh Salad image

Hearty cooked whole grains are tossed in a lemon vinaigrette, then mixed with chopped parsley, cucumber, cherry tomatoes, and mint leaves.

Provided by Minute Rice

Categories Trusted Brands: Recipes and Tips Minute® Rice

Yield 4

Number Of Ingredients 13

Ingredients

1 bag Minute® Multi-Grain Medley, uncooked
1 cup vegetable broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon shallots, minced
¼ teaspoon Dijon-style mustard
½ cup chopped fresh parsley
½ cup cucumber, peeled, seeded, and chopped
½ cup cherry tomatoes, halved
2 green onions, sliced
1 tablespoon fresh mint leaves, chopped
Salt and ground black pepper, to taste
¼ cup crumbled feta cheese

Steps:

Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool.
In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 15.2 g, Cholesterol 8.3 mg, Fat 10 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 292.8 mg, Sugar 1.8 g

TOMATOES STUFFED WITH TABBOULEH SALAD

Tomatoes Stuffed with Tabbouleh Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

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.

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