Ingredients:
10 ounces instant tabbouleh
4 scallions, chopped
1 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup peas
1 tablespoon pine nuts
1/2 lemons, 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.
Servings: 6
Time preparation: 15 min.
Time total: 20 min.