Almond Tabbouleh in Tomato Cups
1 cup bulgur
2/3 cup chopped natural almonds, roasted
2/3 cup sliced green onions
1/2 cup lightly packed chopped parsley
2 tablespoons chopped mint
1 cup quartered cherry tomatoes or 1/2 cup raisins
1/3 cup lime or lemon juice
1/4 cup almond or corn oil
1/4 teaspoon pepper
3 medium tomatoes, halved
3 ounces soy feta cheese (optional)
Measure bulgur into large bowl. Pour boiling water over bulgur to just cover. Set aside about 30 minutes until water is completely absorbed. Add remaining ingredients except medium tomatoes and soy feta cheese. Toss thoroughly.
Cover and chill at least 2 hours.
Halve firm tomatoes, and scoop out seeds and loose flesh with a melon baller. Fill tomato cups with chilled tabbouleh, sprinkle with soy feta and serve with a lemon wedge.
Calories 192; Fat 14 g; Sat Fat 1.1 g; Mono Fat 9.0 g; Poly Fat 2.9 g; Protein 5 g; Carb 16 g; Fiber 5 g; Cholesterol 0 mg; Sodium 11 mg; Calcium 58 mg; Potassium 342 mg; Vitamin E 6.4 mg*;