Grilled Corn Tabbouleh in Tomato Cups

1. 1

   Prepare grill.

2. 2

   In a small saucepan bring water to a boil and remove pan from heat.

3. 3

   Stir in bulgur and soak 1 hour.

4. 4

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

5. 5

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

6. 6

   Mince parsley, mint, and garlic.

7. 7

   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.

8. 8

   When corn is cool enough to handle, cut kernels from cobs and add to onion mixture.

9. 9

   Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to corn mixture with parsley, mint, and garlic.

10. 10

    In a small bowl whisk together lemon juice, oil, and salt and pepper to taste and drizzle over tabbouleh.

11. 11

    Toss tabbouleh well and divide among tomato cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.