Tomatoes Stuffed With Tabbouleh Salad

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3/4 cup wheat bulgur, available in rice section of your market

1 cup boiling water

2 ripe lemons, juiced

1 cup parsley leaves, 1 bunch, chopped

1/2 cup mint leaves, 1/2 bunch, chopped

4 scallions, thinly sliced

1 plum tomato, seeded and diced

2 tablespoons extra-virgin olive oil, 2 turns of the bowl in a slow stream

Salt and freshly ground black pepper

4 large vine ripe tomatoes or beefsteak tomatoes

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