An Easy Midweek Summer Recipe:
Tabbouleh Stuffed Tomatoes
Now that summer seems to have officially arrived in the UK, and France, it’ s nice to spend a bit more time outside and maybe a little less time in the kitchen. So, it’s time to look at simple and easy to prepare recipes, ones that will satisfy the family and give you more time to relax in the garden with a good book and a glass of something chilled. With that in mind today’s recipe is a super simple one, packed with bags of flavour and with the added bonus of making use of leftover or pre-cooked tabbouleh, rice or couscous – basically whatever you have to hand.
I am a big fan of stuffed vegetables – courgettes, aubergines, tomatoes, onions and the like…..they are perfect for impromptu meals once made and are very well-behaved when taken on picnics too. This recipe is MUCH adapted from the book Tapas, and instead of using rice and olives, I have used cooked tabbouleh and goat’s cheese. The inspiration for the recipe was based on Dom of Belleau Kitchen’s monthly cooking challenge Random Recipes. Dom has asked us to randomly choose a book and cook the recipe on page 40 of that book, in order to celebrate the 40th month of him hosting the challenge, which I duly did, although I changed the recipe considerably in order to use the ingredients I had to hand.
The recipe is shared below and this recipe can be made ahead of time and then served at room temperature or warmed up again in a low oven before being served with salad and crusty bread. I hope you enjoy it if you make it, and if tabbouleh is your favourite grain, then why not try my “Arabian Nights” Tabbouleh Salad which also uses leftover ingredients too. Have a great weekend, see you soon with more new recipes and some new travel stories. Karen