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Tabbouleh Stuffed Cucumbers

Diet.Chef's picture
Ingredients
  Cucumbers 3 Large
  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 1
  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)
  Basil 1⁄2 Teaspoon
  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
Directions

MAKING
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.

SERVING
12 Garnish with mint and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Cucumber
Interest: 
Party, Healthy
Servings: 
6

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