Tabbouleh-Stuffed Tomatoes

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Tabbouleh-Stuffed Tomatoes

 

Work time: 20 minutes

Total time 35 min

Source: First for women magazine

 

I haven't tried this, but going to soon. Probably could omit the

oil

& substitute it with white wine, to lower fat content.

Source: First for women (magazine)

Yield: 6 servings

 

1 cup bulgar wheat

1 tsp. Salt, divided

6 large tomatoes

1 cucumber, seeded and diced

4 scallions, sliced

1 clove garlic

1/3 cup EA chopped fresh mint & parsley

2 Tbs. Safflower oil

¼ tsp. Pepper

 

In a saucepan over high heat, bring 2 cups water to a boil. Add

bulgar & 1/3 tsp. Salt. Return to a boil; remove from heat. Cover;

let stand 15 minutes or until liquid is absorbed.

Hollow out tomatoes, reserving flesh but discarding seeds; Chop flesh

and place in a bowl. Stir in bulgar and remaining ingredients; toss

to combine. Spoon into tomatoes.

Cal 169; pro. 5 g Carb. 29g Fat 6 g; Fiber 7 g;