Couscous Stuffed Tomatoes

adapted from Elly Says Opa!

  • 2 large tomatoes
  • 1/2 cup couscous
  • 1/2 cup chicken or vegetable stock
  • toasted pine nuts
  • 2 cloves fresh garlic, finely minced 
  • olive oil or butter
  • basil, spinach, and/or a green of your choice
  • Parmesan cheese
  • Bread crumbs

Preheat oven to 375 degrees.

Cut tomatoes in half. Squeeze out seeds and discard. Spoon out pulp and save in a bowl.

Heat olive oil or butter in small saucepan.  Sautee garlic for one minute, then add stock.  Bring stock to a boil and add couscous.  Remove from heat and allow to sit for 5 minutes.  Add cooked couscous to the bowl with the tomato pulp.  Mix in basil/spinach/greens.

Generously stuff each tomato half. Top with a bread crumbs and parmesan cheese.

Bake for 20 minutes at 375 degrees.

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