Stuffed Tomatoes with Couscous Tabbouleh

By Belinda

Serve as a side dish or appetizer.

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.