Tabbouleh-Filled Tomatoes

Grilled Lamb Chops Dijon and these grain-filled tomatoes make a perfect weeknight meal.


2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 116
Caloriesfromfat 23 %
Fat 3 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 21.5 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 162 mg
Calcium 0.0 mg


2 medium tomatoes
1/2 cup boiling water
1/4 cup bulgur (cracked wheat), uncooked
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped green onions
1 1/2 tablespoons lemon juice
2 teaspoons chopped fresh mint
1 teaspoon olive oil
1/8 teaspoon salt
Dash of pepper
2 lemon twists (optional)
2 mint sprigs (optional)


Slice 1/4 inch from stem end of each tomato; discard stem ends. Carefully scoop out pulp, leaving shells intact. Discard pulp and seeds. Invert tomato shells on paper towels to drain.

Pour water over bulgur in a small bowl; cover and let stand 30 minutes. Drain thoroughly. Combine bulgur, parsley, and next 6 ingredients, stirring well. Spoon mixture evenly into tomato shells. If desired, garnish with lemon and mint.