Cucumber-Mint-Couscous Stuffed Tomatoes
Added by eatingtheweek | Thu 12 May 2011 @ 18:18
Couscous with cucumber, mint, and assorted vegetables is a pretty standard salad, but I like to add a little twist by stuffing the salad into hollowed-out tomatoes.
This recipe makes 12 stuffed tomatoes which you can serve singly as a side, or in multiples to make a main dish.
ĺ cup couscous (dry)
Generous ĺ cup water (or skimpy 1 cup)
1 cup chopped mint
1 cucumber, diced
1 15-oz can of chickpeas, drained and rinsed
Ĺ cup roasted red peppers, diced
1/3 cup capers
Juice from 1 lemon
1 Tbs olive oil
2 tsp paprika
2 tsp cumin
ľ tsp salt
Freshly ground black pepper, to taste
12 medium tomatoes, tops sliced off and innards scooped out
Bring the water to a boil over high heat and add the couscous. Cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.
In a large mixing bowl, add the mint, cucumber, chickpeas, roasted red pepper, and capers. Toss well.
In a small bowl, combine the lemon juice, olive oil, paprika, cumin and salt. Add ground black pepper to taste.
Add the couscous to the large bowl with the vegetables and mix well. Pour the lemon-oil-spice dressing over the couscous salad and mix well.
Scoop Ĺ cup of the couscous salad into each tomato. Top with ground black pepper, if you like, and serve.