- 1 cup water
- 1/2 cup bulgur
- 1/3 cup minced onion
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 12 medium vine-ripened tomatoes (about 2 1/4 pounds)
- 2 cups packed fresh flat-leafed parsley leaves
- 1 cup packed fresh mint leaves
- 1 large garlic clove
- 2 ears fresh corn
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Prepare grill.
- In a small saucepan bring water to a boil and remove pan from heat. Stir in bulgur and soak 1 hour.
- While bulgur is soaking, in a bowl stir together onion, cumin, and salt and let stand 1 hour.
- Cut about 1/2-inch-thick slices from tops of tomatoes and scoop out insides to form cups. Mince parsley, mint, and garlic.
- 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. When corn is cool enough to handle, cut kernels from cobs and add to onion mixture.
- Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to corn mixture with parsley, mint, and garlic. In a small bowl whisk together lemon juice, oil, and salt and pepper to taste and drizzle over tabbouleh. Toss tabbouleh well and divide among tomato cups.