Almond Tabbouleh in Tomato Cups
|Bulgur||1 Cup (16 tbs)|
|Chopped toasted almonds||2⁄3 Cup (10.67 tbs)|
|Sliced green onions||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs) (lightly packed for measuring)|
|Raisins||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Chopped mint||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Firm tomatoes||4 Large|
|Crumbled feta cheese||1⁄4 Cup (4 tbs)|
Place bulgur in a large bowl. Pour 1 1/2 cups boiling water over bulgur. Set aside until water is completely absorbed, about 30 minutes. Stir in almonds, green onions, parsley, raisins, lemon juice, oil, mint and pepper. Toss thoroughly. Cover and chill at least 2 hours. Cut tomatoes crosswise in half. Scoop out seeds and loose flesh with a melon baller (stir into tabbouleh or reserve for another use). Fill tomato “cups” with chilled tabbouleh, sprinkle with feta and serve with a lemon wedge.
Recipe adapted from Almond Board of California
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