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Tabouli Stuffed Tomatoes!

August 08, 2013 3 min read

  I decided that I wanted to make some tabouli for my dinner, and that was about as far as I had come in my decision making. I didn't know if that was all I was going to eat, or if I was going to combine it with some other dish. While driving to the store specifically to get the remaining ingredients needed for the tabouli, I was listening to the radio and heard someone talk about the fresh tomatoes in their garden, and all the dishes they were going to make with them. I then thought how awesome it would be if I could stuff tomatoes with my tabouli! So...here is the finished product! No oil, no wheat, nuts or grains. Just pure, sweet, fresh, perfect vegetables! 2013-06-16_17-10-58_213 You will need: - 3 cups finely chopped parsley (your choice of any type, I personally prefer Italian for this recipe) - 2 cups finely chopped leeks (details below) - 1 cup finely chopped cilantro - 1/4 cup fresh mint - 1 clove minced garlic - 4 (or more) tomatoes - juice of 1 to 2 lemons - salt and pepper to taste Step 1: Finely chop up the parsley, cilantro, mint and garlic, and add it to a large bowl. Step 2: Next, we will take our leeks, and chop off the bottom part. This will be used in replacement of onion, which is the usual ingredient. I prefer leeks better as they are so good for you and have a wonderful flavor! [caption id="" align="alignnone" width="470"]2013-06-16_16-23-27_579 The white part of the leek is just like a sweet onion. This is the part we will use for the tabouli mixture. You will need the bottoms of 2 leeks to make 2 cups worth.[/caption] Slice the leeks in half, then lengthwise, then chop them up into finely diced pieces, and add them to the bowl with the rest of the vegetables. Step 3: Using 3 of the 4 tomatoes, slice the bottoms off, leaving the top part on (where the stem is). This part is flatter than the bottoms, so we will use that as our base: [caption id="" align="alignnone" width="470"]2013-06-16_16-44-30_226 Save the bottoms, as you can chop that up and add it to the tabouli salad![/caption] Step 4: Next, scoop our the insides of the 3 tomatoes. This will make room for them to be stuffed. 2013-06-16_16-46-55_945 Once the insides are out, we will then chop them up along with our 4th tomato, and add that to the salad. Step 5: Squeeze the lemon juice into the mix, and add the salt and pepper, about 1 tsp each. Mix everything together in a bowl, and voila! We are done with our raw tabouli! No added oils, and no grains! [caption id="" align="alignnone" width="470"]2013-06-16_17-05-44_391 GORGEOUS COLORS![/caption] This tabouli works wonderful as a salad, for a meal by itself, or as a side for another dish! The options are limitless! However, we are making tabouli stuffed tomatoes, so let's continue... Step 6: Take the hollowed out tomatoes, and stuff them with the tabouli. Make sure to pack the salad in tight, so that you can have a well stuffed tabouli tomato! And we are done! Sprinkle the tops with sesame or hemp seeds, then dig in! 2013-06-16_17-10-53_441 Soooo good! [caption id="" align="alignnone" width="470"]2013-06-16_17-15-32_298 Perfectly stuffed and overflowing with fresh, lemony goodness![/caption] Fun fact: I had some leftover tabouli salad for the next day, so I decided to also stuff them into bell peppers for my dinner. They turned out great, try it! 2013-06-17_20-03-37_690

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