Stuffed Tomatoes with Garlic Herb Couscous

This is one of those recipes that is perfect for entertaining! 

These darlings have lovely presentation and taste delightful. They are super-easy to make!

Tomato Ingredients:

4-5 Tomatoes on the vine

½ tsp Italian seasoning

½ tsp cilantro (or oregano, depending on your preference)

½ tsp dried parsley

2 pinches ground black pepper

½ tsp minced garlic

Olive oil to drizzle

3 slices of Pepper Jack or Monterrey Jack cheese

Couscous Ingredients:

1 ¼ cup of water
1 cup of whole wheat couscous

2 tablespoons of olive oil

1 teaspoon of minced garlic

1 tablespoon of dried parsley

1 tablespoon dried minced onion

2 tablespoons of extra virgin olive oil

Directions:

I don't normally offer step-by-step photo instructions for my recipes. Most directions I present to you are easy to follow for you kitchen savvy folks. This recipe can be a little tricky to visualize so I took photos as I went along to help you.

Preheat your oven to 325 degrees F.

 

Step 1 - Core and clean your tomatoes.

 

With a paring knife gently slice off the top of the tomato, just below where the stem sits. Working the knife slowly in a circle, core out the middle of the tomato. Then simply use your index finger to scoop the seeds and insides from the tomato. 

Step 2 - Season and roast your tomatoes.

Create a seasoning mixture by combining all the seasonings listed under the tomato ingredients. 

Arrange the cored tomatoes in a small baking pan, making sure they touch each other or the pan side for support. As they warm while baking their sides will weaken, arranging them this way will help them keep their shape. Drizzle oil oil over all the tomatoes and then spring them with the seasoning mix you've created. Place them in the oven for 20 mins. While they bake, prepare your couscous stuffing. 

Step 3 - Prepare your couscous and stuff tomatoes.

 

Bring the water, couscous seasonings and olive oil to a boil. Add dry couscous and remove from heat. Let it sit for about 10 minutes or until all the water is absorbed. There will be plenty of couscous left over. 

(Hint: I prepare this recipe the same weeks I make my Sassy Veggie Chili, and then serve the chili over a bed of seasoned couscous for an added touch!)

Remove the tomatoes from the oven and turn off the heat. Using a small spoon, gently scoop and stuff your tomatoes with the couscous. Slice the cheese into slender strips and lay over the couscous. Place the pan back in the cooling oven for about 5 mins. The cheese should melt beautifully:

I recommend serving this dish with my Pecan-Crusted Tofu or a spinach salad. Whatever you pair with them, these delicious darlings are sure to dazzle your guests!