Tabbouleh Stuffed Avocado

For the Tabbouleh:
1/2 cup medium-sized bulgar
3/4 cup water
1 heirloom tomato, diced
1 cup curly leaf parsley, chopped
juice from 1 1/2 lemons
1/4 red onion, small dice
kosher salt and freshly cracked black pepper

1/2 lemon
2 avocados, halved, pit removed and skin peeled off
Add water to a small saucepan over high heat. Bring water to a boil then add a liberal pinch of kosher salt, the juice from 1 lemon, and the bulgar. Stir and reduce heat to low. Simmer over low heat until all liquid has been absorbed. Remove from heat and allow to rest for 5 minutes. Fluff with a fork.

Add cooked bulgar, diced tomato, parsley, and red onion to a mixing bowl. Taste then season with kosher salt, freshly cracked black pepper, and juice from other half of lemon (if a more tart flavor is desired). At this point, tabbouleh can be chilled for upto 24 hours or used immediately.

Squeeze lemon juice over avocado halves to coat. Sprinkle avocados with kosher salt. Fill avocados with tabbouleh and serve. Enjoy!

Recipe by Amanda Simpson
http://foodporndaily.com/

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