Tabbouleh Tomatoes

Time

Prep 15 min · Cook 5 min · 20 min total

Difficulty

easy

1. 1

   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.

2. 2

   Meanwhile, cut the tops off of the tomatoes. Scoop out the pulp, leaving the shell intact. Dice tomato pulp and add to couscous mixture.

3. 3

   Fill each tomato with tabbouleh mixture. Serve chilled.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.