Tabbouleh In Tomato Cups
|Firm ripe tomatoes||4 Large|
|Green onions||4 (With Tops)|
|Olive oil||2 Tablespoon|
|Bulgur wheat||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped mint leaves||1 Tablespoon, crushed (About 1/2 Teaspoon Dried Mint Leaves, Crushed)|
|Mint leaves||1 Tablespoon (To Garnish)|
|Lemon peel||1 Tablespoon (To Garnish)|
To prepare tomato cups, remove stems.
Cut tomatoes in half crosswise.
Carefully loosen pulp from shell with spoon.
Scoop pulp and seeds out of tomatoes into medium bowl, leaving shells intact.
Invert tomatoes on paper-towel-lined plate; let drain 20 minutes.
Meanwhile, chop tomato pulp.
Trim off green onions at root ends.
Clean onions thoroughly.
Thinly slice green onion tops on the diagonal with utility knife; set aside.
Thinly slice white parts of onions on the diagonal.
Heat oil in 2-quart saucepan over medium-high heat.
Cook and stir white parts of onions in hot oil 1 to 2 minutes until wilted.
Add bulgur; cook 3 to 5 minutes until browned.
Add reserved tomato pulp, water, lemon juice and mint to bulgur mixture.
Bring to a boil over high heat; reduce heat to medium-low.
Cover; simmer gendy 15 to 20 minutes until liquid is absorbed.
Set aside a few sliced green onion tops for garnish; stir remaining green onions into bulgur mixture.
Add salt and pepper.
Spoon mixture into tomato cups.
Preheat oven to 400°F.
Place filled cups in 13 X 9-inch baking dish; bake 15 minutes or until heated through.
Top with reserved onion tops.
Garnish, if desired.