Couscous stuffed tomatoes is a yummy dish you can enjoy as is or as a side to grilled meat. This recipe is also a great appetizer or party food.
Salting the tomatoes is an important step, so that it will not make the couscous filling soggy. I often salt my tomatoes even if they are just chopped sides, so that they remain fresh.
Ingredients:
1 dozen medium sized, tomatoes
1 box of couscous
1 can of garbanzo beans, chopped
1/4 cup of toasted pine nuts
1/4 cup chopped basil
1/4 cup chopped spinach
1 lemon, juiced
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 cloves of garlic, minced
1 shallot chopped
1/4 cup Italian breadcrumbs
1/4 cup finely grated parmesan
4 tablespoons olive oil
Preheat the oven at 300F. After, slice the bottoms of the tomatoes using a sharp knife to make a steady base. Once you are done cut off the tops of the tomatoes and scoop out the seeds and the flesh. Next, sprinkle the insides of the tomatoes with salt and place them upside down on a paper towel.
Place the couscous in a large bowl. Pour in some boiling water (amount depending on the cooking instructions). Stir and then cover the bowl for 5 minutes or until the couscous has absorbed the water. After this, stir in the pine nuts, garbanzos, basil, spinach, lemon zest and lemon juice. Season the mixture with salt and pepper.
Heat one tablespoon of olive oil in a small pan over medium heat. Sauté the shallots for 2 minutes or until translucent. Next, add the garlic and fry it for a minute or until it is light brown and fragrant. Add the sautéed garlic and shallots to the couscous. Mix well.
Combine the Parmesan cheese and breadcrumbs in a small bowl and then grease a baking dish using 1 tablespoon of olive oil.
Fill a tomato with the couscous mixture and then top it with the breadcrumbs and cheese mixture. Place it on the baking dish. Repeat this for the remaining tomatoes. After, drizzle the remaining olive oil over stuffed tomatoes. Bake it for 15-20 minutes or until the tops are light brown and the tomatoes are soft. Let it stand for 2 minutes before serving.
Photo Courtesy Of: uits