Total Time
20mins
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.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

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.

Darkhunter June 21, 2008

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