Tabbouleh Tomatoes

Directions

1. 1
   Cook couscous according to package directions.
2. 2
   Let stand 5 minutes.
3. 3
   Fluff with a fork.
4. 4
   In a medium bowl, mix cooked couscous with scallions, garlic, peas, pine nuts, lemon zest and olive oil.
5. 5
   Cover and refrigerate 1 hour.
6. 6
   Meanwhile, cut the tops off of the tomatoes.
7. 7
   Scoop out the pulp, leaving the shell intact.
8. 8
   Dice tomato pulp and add to couscous mixture.
9. 9
   Fill each tomato with tabbouleh mixture.
10. 10
    Serve chilled.