TABBOULEH-FILLED TOMATO
1/4 cup uncooked bulgur
1/4 cup boiling water
1/3 cup diced cucumbers
2 tablespoons fresh parsley
1 tablespoon lemon juice
1 teaspoon olive oil
2 ounces diced, roasted chicken breast
Dash salt
1 tomato
Combine bulgur and boiling water in a small bowl; cover and let stand 20 minutes or until water is absorbed.
Stir in cucumber, parsley, lemon juice, olive oil, chicken breast, and salt.
Cut a tomato into 4 wedges, cutting to, but not through, bottom; fill tomato with tabbouleh.
Source: Weight Watchers magazine, November/December 2000
1/4 cup uncooked bulgur
1/4 cup boiling water
1/3 cup diced cucumbers
2 tablespoons fresh parsley
1 tablespoon lemon juice
1 teaspoon olive oil
2 ounces diced, roasted chicken breast
Dash salt
1 tomato
Combine bulgur and boiling water in a small bowl; cover and let stand 20 minutes or until water is absorbed.
Stir in cucumber, parsley, lemon juice, olive oil, chicken breast, and salt.
Cut a tomato into 4 wedges, cutting to, but not through, bottom; fill tomato with tabbouleh.
Source: Weight Watchers magazine, November/December 2000
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