MIDDLE EASTERN BULGUR SALAD

Middle Eastern Bulgur Salad image

Stuff tomatoes with a global vegetarian salad mix of bulgur, garbanzos, cucumber and feta.

Provided by Betty Crocker Kitchens

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup boiling water
3/4 cup uncooked bulgur
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 small cucumber, chopped (1 cup)
8 medium green onions, thinly sliced (1/2 cup)
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
4 medium tomatoes

Steps:

In small bowl, pour water over bulgur. Let stand 30 minutes.
Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates.
Stir bulgur into bean mixture; spoon into tomatoes.

Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 15 mg, Fat 2, Fiber 13 g, Protein 15 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g