Sing it with me now…
Take it now or leave it (ah-ha)
Now is all we get (ah-ha)
Nothing promised, no regrets
Ain’t no big decision (ah-ha)
You know what to do (ah-ha)
La question c’est voulez-vous
Ok so this recipe has nothing to do with Mamma Mia! or Abba but I can’t hear the word ‘tabbouleh’ and not start singing this song. Don’t ask me why. Maybe it’s because tabbouleh is Greek and Mamma Mia is filmed in Greece? Who knows.
Anywho… I have to be honest up front and say that this recipe was not made per the directions. First, when I went to get my three tomatoes, two were molded beyond repair. Second, it calls for 1-1/3 cups of water but I’ve had this leftover carton of vegetable stock hanging out and taking space in my refrigerator since our New Year’s soup making day and I wanted to get rid of it. Still, we thought this recipe was quite tasty and in case you’re wondering, we liked it with the vegetable stock (you could probably use chicken stock too). Oh, and we didn’t have tomato couscous, and I didn’t want to buy it just for this recipe when I had plain ‘ol normal couscous in the pantry… so we used plain. Yeah, like I said, we didn’t follow the directions. It was more like a guide (insert movie reference here).
Frances: Do traffic lights mean anything around here?
Marcello: Sure. Green light – avanti, avanti. Yellow light – decoration.
Frances: What about red light?
Marcello: Just a suggestion.
Name that movie! If you don’t know, we can’t be friends anymore. Just kidding (well… maybe).
I served this with baked chicken but it would probably be good with a nice steak too. I liked it because it was quick and easy. It took the hubs and I less than 10 minutes to prepare. Oh, and remember how I said 2 of our tomatoes were trashed? We ended up just taking the one, seeding it, chopping it, and making a ‘casserole’ instead of actually stuffing the tomato (oh, we only had 3 tomatoes instead of 4 because there are only 3 people in our house and I didn’t want to waste one).
Ok so onto the recipe…
Stuffed Tomatoes with Couscous Tabbouleh
- ¾ tomato couscous (we used plain)
- 1 Tablespoon extra-virgin olive oil
- 1-1/2 teaspoons coarse salt
- ¼ teaspoon freshly ground pepper
- 4 ripe beefsteak tomatoes
- 1 bunch fresh mint, coarsely chopped
- 4 ounces feta cheese, crumbled
- 2 green onions, chopped
- 2 tablespoons fresh lemon juice
- Bring 1-1/3 cups water to a boil in a small saucepan. Stir in couscous, oil, salt and pepper. Remove from heat and over. Let stand until couscous is tender, 5 minutes. Fluff couscous with a fork, and let cool.
- 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.
- To make tabbouleh, combine couscous, tomato pulp, and remaining ingredients in a large bowl. Spoon about 1 cup tabbouleh into each tomato shell.