Couscous Stuffed Tomatoes
Description
Ingredients
2 large on-the-vine tomatoes
1/3 cup of whole wheat couscous
1 tablespoon of finely chopped flat leaf parsley
few pinches of Hungarian paprika (or any paprika you have on hand)
2 teaspoons of olive oil
salt and pepper to taste
Parmesan cheese, to your liking.
1/3 cup of whole wheat couscous
1 tablespoon of finely chopped flat leaf parsley
few pinches of Hungarian paprika (or any paprika you have on hand)
2 teaspoons of olive oil
salt and pepper to taste
Parmesan cheese, to your liking.
Instructions
1. Pre-heat oven to 350 degrees F. Slice the tops off of the tomatoes and scoop out the insides. Reserve about 1/2 of the inside meat of the tomatoes (this will keep the couscous from over drying in the oven and add a delicious aroma).
2. Cook the couscous according to instructions, but add in the reserved tomato filling, chopped parsley, 1 teaspoon of olive oil, and a few pinches of salt, pepper and paprika into the mix. Stir, cover, take off the burner and let sit for 5 minutes.
3. Once the couscous is done, scoop it into the tomatoes. Shave Parmesan to your liking, then top with a cap. I cooked my tomatoes in individual ramekins, so if you have extra couscous, feel free to throw it into the ramekin. Once the tomatoes are topped, drizzle them with a bit of extra oil and grate some more Parmesan on top and throw into the oven.
4. You can bake these to your liking: I let them sit in the oven for about 15 minutes, but you can certainly up the time to 20-25 minutes. Once the tomatoes begin to shrivel, you can assume they're done.
5. Before serving, I always sprinkle even more cheese on top. Because I like cheese.
2. Cook the couscous according to instructions, but add in the reserved tomato filling, chopped parsley, 1 teaspoon of olive oil, and a few pinches of salt, pepper and paprika into the mix. Stir, cover, take off the burner and let sit for 5 minutes.
3. Once the couscous is done, scoop it into the tomatoes. Shave Parmesan to your liking, then top with a cap. I cooked my tomatoes in individual ramekins, so if you have extra couscous, feel free to throw it into the ramekin. Once the tomatoes are topped, drizzle them with a bit of extra oil and grate some more Parmesan on top and throw into the oven.
4. You can bake these to your liking: I let them sit in the oven for about 15 minutes, but you can certainly up the time to 20-25 minutes. Once the tomatoes begin to shrivel, you can assume they're done.
5. Before serving, I always sprinkle even more cheese on top. Because I like cheese.
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