Tabbouleh-Stuffed Tomatoes

By Tonya_Speed

NUTRITION per serving: 411 Calories; 23g Fat; 12g Protein; 45g Carbohydrate; 13g Dietary Fiber; 17mg Cholesterol; 812mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat. Points: 9

Ingredients

• 1 cup bulgur OR cracked wheat
• 1 cup boiling water
• 1 large cucumber, seeded and very finely cubed
• 3 green onions, finely chopped
• 1 large carrot, peeled and very finely cubed
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/3 cup olive oil
• 1/3 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 large beefsteak tomatoes
• 8 cups mixed baby greens
• 1/2 cup crumbled Feta

Details

Servings 4

Preparation

Step 1

Place bulgur or cracked wheat in a large mixing bowl; pour 1 cup of boiling water on top; let stand for about 1/2 hour or until all water is absorbed. Drain well, squeezing out any excess water. Add cucumber, green onion, parsley and mint. In a small bowl, whisk together olive oil, lemon juice, salt and pepper; add to drained bulgur or cracked wheat; blend well. Cover and refrigerate overnight or for at least 4 hours. Scoop out the insides of the tomatoes and fill them with tabbouleh; serve each on a bed of mixed baby greens and top with crumbled Feta.

SERVING SUGGESTION: If desired, serve Saving Dinner Basic Vinaigrette dressing on the side; add an assortment of whole wheat crackers and/or pita chips.