Tomatoes Stuffed with Bulgur

Ingredients

• 300 ml Vegetable broth
• 125 g bulgur
• 2 large tomatoes
• 2 Spring Onions
• 40 g arugula (bundle)
• 2 tbsp pitted black olives
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 2 tbsp olive oil

Instructions

1. 1.

   Bring the broth to a boil in a pot, add the bulgur and cover; let it simmer on low heat for about 10 minutes until cooked.

2. 2.

   Meanwhile, wash the tomatoes, cut off each top, scoop out the flesh and finely chop. Wash and trim the spring onions, slicing them into thin rings. Rinse the arugula, trim it and roughly chop except for a few leaves. Finely chop the olives.

3. 3.

   Combine the prepared ingredients with salt, pepper, lemon juice and olive oil; mix well with the bulgur. Taste and fill the tomatoes with the mixture. Place the tops back on, serve in bowls topped with remaining arugula.

4. 4.