When it's sizzling outside, it's time to keep cool in the kitchen. That means making meals that are either no-cook or ones that need little preparation or cooking time. A hearty tomato stuffed with a cool filling is just the ticket as a light dinner option. Today's recipe is a favorite because it's easy and cool-tasting.
Couscous Stuffed Tomatoes
1 cup tricolor or regular pearl or Israeli couscous
6 medium vine-ripe tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
2 (3-inch) cucumbers, peeled and seeded if desired, diced
3/4 cup crumbled feta cheese or goat cheese
2 green onions, sliced on the diagonal
1/4 cup chopped parsley
2 tablespoons chopped mint, optional
1/4 cup lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Mixed greens with a light vinaigrette for serving
Cook the couscous according to package directions. Set aside.
Slice about 1/4-inch off the top of the tomatoes. Scoop out the inside tomato pulp using a spoon or melon baller. Set the pulp aside (see note).
In a large bowl combine the cooked couscous, chickpeas, cucumber, feta, green onion, parsley and mint. In a small bowl whisk together the lemon juice, olive oil, salt and pepper. Stir into the couscous mixture.
Evenly divide the mixture into the tomatoes. Serve immediately on a bed of mixed greens. Or you can chill for several hours before serving.
Makes 6 servings.
Cook's note: Save the tomato pulp. Chop or coarsely puree and stir it into tomato soup or gazpacho.
Food on 08/17/2016