Prep 15 mins
Cook 5 mins
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.
- 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
- Cook couscous according to package directions. Let stand 5 minutes. Fluff with a fork.
- In a medium bowl, mix cooked couscous with scallions, garlic, peas, pine nuts, lemon zest and olive oil. Cover and refrigerate 1 hour.
- Meanwhile, cut the tops off of the tomatoes. Scoop out the pulp, leaving the shell intact. Dice tomato pulp and add to couscous mixture.
- Fill each tomato with tabbouleh mixture. Serve chilled.
This dish should be given a medal! I don't like tabbuleh, let's get that straight! I tried this, and it's wonderful! I can't say anything bad about this! Recipe says serves 6, but I think that is a little conservative. There were 3 for dinner tonight, and we each had HUGE servings and there is a lot leftover. But we don't mind, that means leftovers tomorrow. YaY! The only criticism I have is in the directions. They may be a little vague to a newbie cook. It calls for instant tabbuleh, but then it says to cook the couscous. A new cook may not know that tabbuleh is made with couscous. Other than that, dicentra, this gets 15 stars!!! That's 5 from each of us! Made for My-3-Chefs 2008.