Tomatoes Stuffed with Herbed Couscous
- Total Time
This recipe is best made in the summer, when local tomatoes are at their peak. Try other grains for the stuffing, like brown rice, bulgur, or barley.
water1 ½ cup(s)
canned tomato paste1 Tbsp
olive oil2 tsp
uncooked whole wheat couscous1 ½ cup(s)
fresh lemon juice¼ cup(s)
fresh parsley2 Tbsp, fresh, chopped
dried basil1 tsp, crumbled
ground cinnamon½ tsp
table salt½ tsp
black pepper⅛ tsp, freshly ground
fresh tomato(es)8 medium
- Combine the water, tomato paste, and oil in a medium saucepan; bring 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 the couscous with a fork, transfer to a bowl and let cool completely.
- Meanwhile, cut off the top half inch of each tomato, reserving the slices to use as lids. Scoop out the seeds and membranes. Fill the tomatoes with the couscous and top with the lids. Yields 1 stuffed tomato per serving.