Tomatoes Stuffed with Couscous

My uncle's garden is going gangbusters with the tomatoes this year.    I've been looking forward to the start of school and being able to fix myself nice light lunches.    A little while back I made some Citrus Couscous and I froze the leftovers.    Combined with some ideas from a recipe from the Florida Tomato Committee, it made for a perfect meal!

My couscous already had the herbs, lemon juice and salt and pepper.   I don't have mint, so that was omitted.     I drizzled the inside with sriracha and olive oil, and next time I'd put a drizzle over the top as well.    I mixed the citrus couscous with some minced jarred garlic, the tomato pulp and orange bell pepper, diced very small.   After it was well combined, I filled the tomato shell and enjoyed my lovely lunch!

* Exported from MasterCook *

                      Tomatoes Stuffed with Couscous

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
6            large  tomatoes
  1  tablespoon  olive oil
Drizzle of Sriracha

 Citrus couscous
  1T minced jarred garlic
1/4           cup  finely chopped orange bell pepper
 1/2        tablespoon  olive oil
additional dried chives for garnish

Prepare Citrus Couscous as directed, chill.

Cut a 1/2 inch slice off the top of each tomato from the stem end. Discard seeds, remove pulp with a spoon, and chop pulp into small pieces. Set pulp aside for the filling. Lightly sprinkle tomato shell with salt and place upside down on a cookie sheet for approximately 10 minutes to drain its liquid. Mix together olive oil, and Sriracha sauce.  Turn tomato shells upright and drizzle them with olive oil mixture.

When couscous is cold, toss with peppers, reserved tomato pulp, olive oil, and garlic.    Add additional salt and pepper if desired.    . Spoon filling into each prepared tomato shell.  Sprinkle with dried chives if desired.

  "Florida Tomato Committee"

* Exported from MasterCook *

                             Citrus Couscous

  1 1/4 cups  water
     3/4 cup uncooked couscous
     1T dried chives
1 tablespoon dried parsley (divided)
  2 tablespoons orange juice
1 teaspoon grated orange rind
  1 teaspoon grated lemon rind
  1 tablespoon fresh lemon juice
     1/4 teaspoon salt
     1/8 teaspoon black pepper

In a medium saucepan,  bring water to a boil.   Slowly stir in couscous.  Remove from heat.   Cover and let stand 5 minutes. Fluff with a fork.    Stir in the remaining ingredients, reserving a little parsley for sprinkling on top after it's plated. 


  "4 "


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