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5/5
(1 Votes)
Ingredients
- 1/4 cup couscous
- 1 T extra-virgin olive oil
- 1 1/2 tsp coarse salt
- 1/4 tsp freshly ground pepper
- 4 ripe beefsteak tomatoes
- 1 bunch fresh mint, coarsely chopped
- 4 oz feta cheese, crumbled
- 2 green onions, chopped
- 2 T fresh lemon juice
Details
Servings 4
Preparation
Step 1
1. Bring 1 1/3 cup water to a boil in a small saucepan. Stir in couscous, oil, salt, and pepper. Cover and let stand until couscous is tender, 5 minutes. Fluff couscous with a fork and let cool.
2. Meanwhile, cut top quarter from each tomato. With a small knife, remove tomato pulp and seeds, leaving tomato shells intact. Discard seeds. Dice enough pulp to equal 1 cup.
3. To make tabbouleh, combine couscous tomato pulp and the remaining ingredients in a large bowl. Spoon about 1 cup into each tomato shell.
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