Melissa's Corporate Chefs
Stuffed Tomatoes with Couscous
Stuffed Tomatoes with Couscous
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
African
Servings
8 stuffed tomatoes
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
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2 cups couscous with roasted garlic
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3 cups chicken stock, divided use
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8 large organic tomatoes, insides removed and reserved
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1 small organic tomato, finely diced
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1/2 cup lemon zest
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1/2 cup lemon juice
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1/4 cup olive oil
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1 bunch basil, chopped
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2 tablespoons organic parsley, chopped
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1/2 cup Flame Seedless Raisins or Thompson Seedless Raisins
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1/2 cup pine nuts
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2 tablespoons chopped garlic
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4 organic green onions, finely diced
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1/2 cup white wine
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Salt to taste
Directions
Pre-heat oven to 375°F.
Bring 2 cups chicken stock to boil.
Add couscous and immediately remove from heat. Stir and cover. Let stand until all liquid is absorbed (about 5 minutes).
In a large bowl, mix remaining ingredients, except 8 tomato shells. Stir in couscous gently with a fork.
Stuff each tomato with couscous mixture, then place stuffed tomatoes in baking dish.
Pour remaining 1 cup chicken stock and 1/2 cup wine into bottom of dish.
Cover with aluminum foil and bake about 20 minutes. Serve hot or cold.
Filed in:
Basil,
Chopped Garlic,
Entree,
Lemon Juice,
Organic Green Onions,
Organic Lemons,
Organic Parsley,
Organic Tomatoes,
Pine Nuts,
Stuffed Tomatoes with Couscous,
Thompson Seedless Raisins,
Tomatoes
