Prep time: 15 minutes
Cooking time: 10 minutes
1 cup tricolor or regular pearl or Israeli couscous
6 medium vine-ripe tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
2 (3-inch long) salad (pickling) cucumbers, peeled and seeded if desired, diced
3/4 cup crumbled feta cheese or goat cheese
2 large 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
For serving: Mixed greens with light vinaigrette
To prepare couscous: Cook couscous according to package directions. Set aside.
To prepare tomatoes: Slice 1/4-inch off top of tomatoes. Using spoon or melon baller, scoop out inside tomato pulp. Set pulp aside. (See cook’s note).
1. In large bowl, combine cooked couscous, chickpeas, cucumber, feta, green onion, parsley and mint. Set aside.
2. In small bowl, whisk together lemon juice, olive oil, salt and pepper. Stir into couscous mixture.
To serve: Evenly divide mixture into tomatoes. Place tomatoes on bed of mixed greens. Serve.
(Note: Or chill couscous mixture several hours before serving.)
Cook’s note: Save tomato pulp. Chop or coarsely puree. Stir into tomato soups or gazpacho.