Tomatoes Stuffed with Herbed Couscous
3
Points®
Temps total: 15 min • Préparation: 10 min • Cuisson: 5 min • Portions: 8 • Difficulté: Facile
Celebrate one of this season's best -- tomatoes. Experiment with flavoured couscous mixes, or with other grains; try tabbouleh, rice, orzo, or barley.
Ingrédients
Olive oil
1 tsp(s)
Canned tomato paste
1 tbsp(s)
Uncooked whole wheat couscous
10 oz
Fresh lemon juice
¼ cup(s)
Fresh parsley
2 tbsp(s), chopped
Dried basil
1 tsp(s)
Ground cinnamon
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
⅛ pinch(es), freshly ground
Tomato
8 medium
Instructions
1
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.
2
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.
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