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.