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Tabbouleh Stuffed Cucumbers Recipe
|Navy beans/White beans||1⁄4 Cup (4 tbs) (1 Package)|
|Chicken stock||1 Cup (16 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Bulgur||1 1⁄4 Cup (20 tbs)|
|Scallions||3⁄4 Cup (12 tbs), chopped|
|Tomatoes||1 1⁄2 Cup (24 tbs), chopped|
|Parsley||1 1⁄2 Cup (24 tbs), chopped|
|Cucumbers||3 Cup (48 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Mint leaves||1⁄4 Cup (4 tbs), finely chopped|
|Garlic||1 Clove (5 gm), pressed|
Calories 277 Calories from Fat 92
% Daily Value*
Total Fat 10 g16.1%
Saturated Fat 1.6 g7.9%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 89.7 mg3.7%
Total Carbohydrates 42 g14%
Dietary Fiber 9.7 g38.6%
Sugars 6.5 g
Protein 9 g17.2%
Vitamin A 42.2% Vitamin C 74.3%
Calcium 10.1% Iron 17.9%
*Based on a 2000 Calorie diet
1 Using a fork,score the unpeeled cucumber and cut lengthwise into half .
2 Scrape the seeds and pulp out completely to form a hollow.
3 Reserve the pulp.
4 Refrigerate the hollowed cucumbers and chill.
5 Soak the beans in water overnight. Drain.
6 In a pan put the beans and add chicken stock, bring to a boil.
7 Cook on low heat and simmer for 1 1/2 hours. Drain.
8 Soak bulgur in boiling water for one hour until grain is light and fluffy.
9 Drain throughly and remove any excess liquid.
10 Add all the other ingredients and mix well.
11 Fill the mixture in cucumber shells.
12 Garnish with mint and serve.