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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is adapted from 365 ways to cook vegetarian. The original recipe makes the Tabbouleh from scratch. I speed things up by using a mix. This is a fantastic dish to have in the summertime. It also makes excellent leftovers for lunch. Ingredients:
10 ounces instant tabbouleh |
4 scallions, chopped |
1 garlic clove, minced |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup peas |
1 tablespoon pine nuts |
1/2 lemon, zest of |
1 tablespoon olive oil |
6 large tomatoes |
Directions:
1. Cook couscous according to package directions. Let stand 5 minutes. Fluff with a fork.
2. In a medium bowl, mix cooked couscous with scallions, garlic, peas, pine nuts, lemon zest and olive oil. Cover and refrigerate 1 hour.
3. Meanwhile, cut the tops off of the tomatoes. Scoop out the pulp, leaving the shell intact. Dice tomato pulp and add to couscous mixture.
4. Fill each tomato with tabbouleh mixture. Serve chilled.
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