RAWmarkable Tabouli Stuffed Tomatoes

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I was driving to the store specifically to get the remaining ingredients needed for my raw tabouli, when I heard on NPR radio someone talking about the fresh tomatoes in their garden. I then thought how awesome it would be if I stuffed tomatoes with my tabouli! So…here is the finished product! No oil, no wheat, nuts or grains. Just pure, sweet, fresh, vegetables!

Let us begin!

You will need:

– 3 cups finely chopped parsley (your choice of any type, I personally prefer Italian for this recipe)

– 2 cups finely chopped leeks (details below)

– 1 cup finely chopped cilantro

– 1/4 cup fresh mint

– 1 clove minced garlic

– 4 (or more) tomatoes

– juice of 1 to 2 lemons

– salt and pepper to taste

Step 1:

Our first step is finely chop our parsley, cilantro, mint and garlic, then add it to a large bowl.

Next, we will take our leeks, and chop off the bottom part, as we will use that in replacement of onion, which is the usual ingredient. I just prefer leeks better, they are soooo good for you and have a wonderful flavor!

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We will use the bottom white part of the leeks for our recipe. For two cups you usually need the bottoms of 2 leeks.

Slice the leeks in half, then lengthwise, then chop them up into finely diced pieces, and add them to a large bowl.

Step 2:

Next, we will take 3 of our 4 tomatoes. Slice the bottoms off, leaving the top part where the stem is still on. This part is flatter than the bottoms, so we will use that as our base:

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Save the bottoms, as we will chop that up and add it to our tabouli salad!

Next, we will scoop our the insides of 3 of our 4 tomatoes, making room for them to be stuffed.

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Once the insides are out, we will then chop them up along with our 4th tomato, and add that to the salad.

Step 3:

Our last step is to squeeze the lemon juice into the mix, and add the salt and pepper, about 1 tsp each. Mix everything together in a bowl, and voila! We are done with our raw tabouli! No added oils, and no grains!

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GORGEOUS COLORS!

This works wonderful as a salad for a meal by itself, or as a side for another dish! The options are limitless! But I digress…

Step 4:

Next, we will take our cored out tomatoes, and begin to stuff them with the tabouli. Make sure to pack it in there tight, so you can have a well stuffed tabouli tomato!

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And we are done! Sprinkle the tops with sesame or hemp seeds, then dig in!

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Soooo good!

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I’m about to dig in! Look at how perfectly stuffed those are!

And one last view:

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Overflowing with fresh, lemony goodness!

I had some leftover tabouli salad from the day before, so I decided to also stuff them into bell peppers for my dinner. They turned out great!

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