Taboulleh Stuffed Tomatoes

Tasty and full of healthy fibre - tomatoes stuffed with a tabbouleh salad This recipe is from FoodFood TV channel

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Taboulleh Stuffed Tomatoes
Main Ingredients Cracked Wheat, Tomatoes
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Taste Sour
Level of Cooking Moderate
Others Veg

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


  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

Calories 636 kcal
Carbohydrates 129.3 gm
Protein 17.8 gm
Fat 3.6 gm