Taboulleh Stuffed Tomatoes

Ingredients list for Taboulleh Stuffed Tomatoes

• 1/2 cup Cracked Wheat soaked
• 8 medium Tomatoes
• 6 tablespoons Parsley roughly chopped
• 2-3 sprigs Spring onions with greens chopped
• to taste Salt
• 5-6 Black peppercorns crushed
• 1 Lemon
• 1/4 medium Radish
• 2 tablespoons Raisins

Method

1. Cut a thin slice off the top of the tomatoes and scoop out the flesh and seeds to make a hollow. Blanch them in hot water and peel. Cut off a thin slice on the bottom of the tomatoes so that they stand upright.
2. Place parsley in a bowl. Drain burghul over a muslin cloth placed on a bowl and squeeze out excess water. Add this to the parsley. Add spring onions, salt, crushed pepper and the scooped out flesh and seeds and juice of 1 lemon. Grate radish and add along with raisins and mix well.
3. Sprinkle a little salt over the tomato shells. Stuff them with the burghul mixture and press lightly.
4. Chill and serve.

Nutrition Info