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Tabbouleh-Filled Tomatoes

Tabbouleh-Filled Tomatoes

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

Oxmoor House JANUARY 1995

  • Yield: 2 servings.


  • 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.

Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 23%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.8g
  • Carbohydrate: 21.5g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 162mg
  • Calcium: 0.0mg

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Tabbouleh-Filled Tomatoes recipe