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Almond Tabbouleh In Tomato Cups

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Ingredients
  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)
  Lemon wedges 4
Directions

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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Recipe Summary

Difficulty Level: 
Easy
Preparation Time: 
15 Minutes
Servings: 
8
Story
There’s nothing like tomato season in my kitchen. From caprese to BLTs and fresh pasta sauce, I am constantly searching for ways to serve tomatoes for dinner. This week I’m trying an easy, virtually no-cook recipe that can be served as a first course or a vegetarian supper. Tomatoes, particularly the large heirlooms we find at the farmers’ market, are great for stuffing and you can find uses for the pulp after you hollow out the tomatoes, so there’s no waste! This tabbouleh, studded with roasted almonds and the vibrant flavors of fresh parsley and mint, comes together easily and makes the perfect filling for the tomatoes. This recipe makes more tabbouleh than you’ll need to stuff the tomatoes so save some for lunch the next day.

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