Ingredients

Makes 6 servings

　　1 cup water

　　1/2 cup bulgur

　　1/3 cup minced onion

　　1 1/2 teaspoons ground cumin

　　1 teaspoon salt

　　12 medium vine-ripened tomatoes (about 2 1/4 pounds)

　　2 cups packed fresh flat-leafed parsley leaves

　　1 cup packed fresh mint leaves

　　1 large garlic clove

　　2 ears fresh corn

　　3 tablespoons fresh lemon juice

　　1 tablespoon extra-virgin olive oil

　　

Step 1

Prepare grill.

　　

Step 2

In a small saucepan bring water to a boil and remove pan from heat. Stir in bulgur and soak 1 hour.

　　

Step 3

While bulgur is soaking, in a bowl stir together onion, cumin, and salt and let stand 1 hour.

　　

Step 4

Cut about 1/2-inch-thick slices from tops of tomatoes and scoop out insides to form cups. Mince parsley, mint, and garlic.

　　

Step 5

Shuck corn and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes. When corn is cool enough to handle, cut kernels from cobs and add to onion mixture.

　　

Step 6

Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to corn mixture with parsley, mint, and garlic. In a small bowl whisk together lemon juice, oil, and salt and pepper to taste and drizzle over tabbouleh. Toss tabbouleh well and divide among tomato cups.

　　

Nutrition Per Serving

Each serving about 129 calories and 2.5 grams fat (17% calories from fat).

　　#### Nutritional analysis provided by Gourmet