ingredients.
- (4) tomatoes, cored and hollowed
- (2) cups water
- (1) tsp salt
- (1) cup pearled couscous
- (½) cup feta cheese, crumbled
- (1) lemon, juiced
- (1) cup baby spinach
- salt & pepper, to taste
directions.
- Bring water to a boil and add couscous and salt
- Stir couscous, bring back to a boil and cook until tender (about 10 minutes)
- When couscous is fully cooked and water has dissolved, add lemon juice, spinach and feta cheese to couscous and stir until well combined — the heat from the cooked couscous will wilt the spinach
- Stuff each tomato with couscous filling
- Can be served warm or at chilled
