Tabbouleh Tomatoes
- Reviews 1
Ready In: 20 mins
Serves: 6
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
- 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.
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