Almond Tabbouleh in Tomato Cups
This tabbouleh, studded with roasted almonds and the vibrant flavors of parsley and mint, comes together easily and makes the perfect filling for tomato cups.
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.
To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.