Tabbouleh Tomatoes

Name: Tabbouleh Tomatoes
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4
Ingredients: 8 sun-dried tomatoes in oil, drained and finely chopped; 4 tbsp chopped mint leaves, plus extra to serve; 185 ml/6 fl oz/¾ cup Vegetable Stock or ready-made stock, boiling; 2 tbsp pine nuts, toasted, to serve; 115 g/4 oz/⅔ cup coarse bulgur wheat; salt and freshly ground black pepper; a pinch of cayenne pepper, or to taste (optional); 2 garlic cloves, peeled; 4 tbsp chopped parsley leaves; 1 recipe quantity Fried Halloumi, to serve (optional); 4 large tomatoes, about 250 g/9 oz each, that will fit upright in the slow cooker; ½ tsp ground allspice

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 50

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

4 large tomatoes, about 250 g/9 oz each, that will fit upright in the slow cooker

Method

Cut the top off each tomato and reserve. Scoop out the pulp and seeds and discard. Sprinkle the insides with salt, then turn upside-down to drain.

Put the garlic on a chopping board, sprinkle with salt and use a knife to crush to a paste. Put the garlic paste, stock, sun-dried tomatoes, bulgur wheat, mint, parsley, allspice and cayenne pepper, if using, in a bowl and stir. Season with s