Almond Tabbouleh in Tomato Cups

By Allison Kociuruba

There’s nothing like tomato season in my kitchen. From caprese to BLTs and fresh pasta sauce, I am constantly searching for ways to serve tomatoes for dinner. This week I’m trying an easy, virtually no-cook recipe that can be served as a first course or a vegetarian supper.

Tomatoes, particularly the large heirlooms we find at the farmers’ market, are great for stuffing and you can find uses for the pulp after you hollow out the tomatoes, so there’s no waste! This tabbouleh, studded with roasted almonds and the vibrant flavors of fresh parsley and mint, comes together easily and makes the perfect filling for the tomatoes.

This recipe makes more tabbouleh than you’ll need to stuff the tomatoes so save some for lunch the next day.

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Almond Tabbouleh in Tomato Cups
Makes 8 large tomato cups

1 cup bulgur
2/3 cup toasted almonds, chopped
2/3 cup sliced green onions
1/2 cup lightly packed chopped parsley
1/2 cup raisins
1/3 cup lemon juice
1/4 cup canola oil
2 tablespoons chopped mint
1/4 teaspoon ground black pepper
4 firm large tomatoes
1/4 cup crumbled feta cheese
Lemon wedges

Method
Place bulgur in a large bowl. Pour 1 1/2 cups boiling water over bulgur. Set aside until water is completely absorbed, about 30 minutes. Stir in almonds, green onions, parsley, raisins, lemon juice, oil, mint and pepper. Toss thoroughly. Cover and chill at least 2 hours. Cut tomatoes crosswise in half. Scoop out seeds and loose flesh with a melon baller (stir into tabbouleh or reserve for another use). Fill tomato “cups” with chilled tabbouleh, sprinkle with feta and serve with a lemon wedge.

Recipe adapted from Almond Board of California

Allison is a freelance recipe developer and food writer who honed her skills (and her chef’s knife) as the Senior Food Editor at Good Housekeeping magazine after graduating from the Institute of Culinary Education in Manhattan. She also spent time working in the kitchens of top New York City restaurants Café Boulud and Butter. Allison is now living and cooking in the Bay Area where she develops recipes and web content for Whole Foods Market and Driscoll’s Berries. She is also a consultant to the Center for Culinary Development in San Francisco, tracking and reporting on the latest food trends.

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