Categories: Vegetables

Ingredients

• 1 cup tricolor or regular pearl or Israeli couscous
• 6 medium vine-ripe tomatoes
• 1 (15 oz.) 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 Tbsp. chopped mint, optional
• 1/4 cup lemon juice
• 3 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• Mixed greens with a light vinaigrette or serving

Directions

1. Cook the couscous according to package directions. Set aside.

2. Slice about 1/4-inch off the top of the tomatoes. Scoop out the inside tomato pulp using s spoon or melon baller. Set the pulp aside.

3. In a large bowl combine the cooked couscous, chickpeas, cucumber, feta, green onion, parsley and mint. In a small bowl whisk together the3 lemon juice, olive oil, salt and pepper. Stir into the couscous mixture.

4. Evenly divide the mixture into the tomatoes. Serve immediately on a bed of mixed greens. Or you can chill for several hours before serving.

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