Tomatoes Stuffed with Herbed Couscous
- Total Time
This recipe is best in the summer when local tomatoes are at their peak. Try flavored couscous mixes, or other grains like tabbouleh, orzo, rice, or barley.
olive oil1 tsp
canned tomato paste1 Tbsp
uncooked whole wheat couscous10 oz
fresh lemon juice¼ cup(s)
dried basil1 tsp
ground cinnamon½ tsp
table salt½ tsp
black pepper⅛ tsp, freshly ground
fresh tomato(es)8 medium
fresh parsley2 Tbsp, chopped
- In a medium saucepan, bring 1 1/2 cups water, the oil and tomato paste to a boil. Stir in the couscous, lemon juice, parsley, basil, cinnamon, salt and pepper. Remove from the heat; cover and let stand until the liquid is absorbed, about 5 minutes. Uncover; gently fluff with a fork and let cool completely.
- Cut off the top of tomatoes, reserve the slices to use as lids. Scoop out the seeds and membranes from the tomatoes. Divide the couscous among the tomatoes; top with the lids.