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.