ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tabbouleh-Filled Tomatoes

Yield 2 servings.
Grilled Lamb Chops Dijon and these grain-filled tomatoes make a perfect weeknight meal.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cooking Light Light Cooking for Two