Tabbouleh Stuffed Cucumbers
|Dry navy beans/White beans||1⁄4 Cup (4 tbs), soaked and cooked till tender|
|Navy beans/White beans||1⁄4 Cup (4 tbs) (1 Package)|
|Chicken stock||1 Cup (16 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Bulgur||1 1⁄4 Cup (20 tbs)|
|Scallions||3⁄4 Cup (12 tbs), chopped|
|Tomatoes||1 1⁄2 Cup (24 tbs), peeled and chopped|
|Tomatoes||1 1⁄2 Cup (24 tbs), chopped|
|Parsley||1 1⁄2 Cup (24 tbs), chopped|
|Mint sprigs||1⁄4 Cup (4 tbs) (For Garnish)|
|Cucumber pulp||3 Cup (48 tbs)|
|Cucumbers||3 Cup (48 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Mint leaves||1⁄4 Cup (4 tbs), finely chopped|
|Garlic||1 Clove (5 gm), pressed|
1 Using a fork,score the unpeeled cucumber and cut lengthwise into half .
2 Scrape the seeds and pulp out completely to form a hollow.
3 Reserve the pulp.
4 Refrigerate the hollowed cucumbers and chill.
5 Soak the beans in water overnight. Drain.
6 In a pan put the beans and add chicken stock, bring to a boil.
7 Cook on low heat and simmer for 1 1/2 hours. Drain.
8 Soak bulgur in boiling water for one hour until grain is light and fluffy.
9 Drain throughly and remove any excess liquid.
10 Add all the other ingredients and mix well.
11 Fill the mixture in cucumber shells.
12 Garnish with mint and serve.
Calories 320 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 1.6 g8.2%
Trans Fat 0 g
Cholesterol 1.2 mg0.4%
Sodium 95.2 mg4%
Total Carbohydrates 51 g17%
Dietary Fiber 12.1 g48.2%
Sugars 9.9 g
Protein 11 g21.7%
Vitamin A 53.9% Vitamin C 90.7%
Calcium 13.5% Iron 22.3%
*Based on a 2000 Calorie diet