Tabbouleh Tomatoes

1. 1

   Cook couscous according to package directions.

2. 2

   Let stand 5 minutes.

3. 3

   Fluff with a fork.

4. 4

   In a medium bowl, mix cooked couscous with scallions, garlic, peas, pine nuts, lemon zest and olive oil.

5. 5

   Cover and refrigerate 1 hour.

6. 6

   Meanwhile, cut the tops off of the tomatoes.

7. 7

   Scoop out the pulp, leaving the shell intact.

8. 8

   Dice tomato pulp and add to couscous mixture.

9. 9

   Fill each tomato with tabbouleh mixture.

10. 10

    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.