Stuffed tomato hits the spot as a summer dinner option

When it’s sizzling outside, it’s time to keep cool in the kitchen. That means making meals that are either no-cook or ones that need little preparation or cooking time. A hearty tomato stuffed with a cool filling is just the ticket as a light dinner option. Today’s recipe is a favorite because it’s easy and cool-tasting.

Couscous Stuffed Tomatoes

1 cup tricolor or regular pearl or Israeli couscous

6 medium vine-ripe tomatoes

1 (15-ounce) can chickpeas, drained and rinsed

2 (3-inch) cucumbers, peeled and seeded if desired, diced

¾ cup crumbled feta cheese or goat cheese

2 green onions, sliced on the diagonal

¼ cup chopped parsley

2 tablespoons chopped mint, optional

¼ cup lemon juice

3 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

Mixed greens with a light vinaigrette for serving

Cook the couscous according to package directions. Set aside.

Slice about ¼-inch off the top of the tomatoes. Scoop out the inside tomato pulp using a spoon or melon baller. Set the pulp aside (see note).

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

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

Makes 6 servings.

Cook’s note: Save the tomato pulp. Chop or coarsely puree and stir it into tomato soup or gazpacho.