Couscous Stuffed Tomatoes

Prep time: 10 min
Cook time: 25 min
Cuisine: American,
Ingredients: 1; 3 cups (750 ml) cooked couscous; 8 medium vine-ripened tomatoes; 2 tbsps (30 ml) olive oil; 2 tbsps (30 ml) lemon juice; 1 tbsp (15 ml) Gourmet Garden™ Lightly Dried Basil; 1 tbsp (15 ml) Gourmet Garden™ Lightly Dried Parsley; 1 tbsp (15 ml) lemon zest; 1/2 tsp (2 ml) salt; 1/4 cup (60 ml) chopped pecans

10 m

Prep Time

25 m

Cook Time

9

Ingredients

Ingredients
Preparation
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Ingredients

3 cups (750 mililiters) cooked couscous
8 medium vine-ripened tomatoes
2 tablespoons (30 mililiters) olive oil
2 tablespoons (30 mililiters) lemon juice
1 tablespoon (15 mililiters) Gourmet Garden™ Lightly Dried Basil
1 tablespoon (15 mililiters) Gourmet Garden™ Lightly Dried Parsley
1 tablespoon (15 mililiters) lemon zest
1/2 teaspoon (2 mililiter) salt
1/4 cup (60 mililiters) chopped pecans

KEY PRODUCTS

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

1 Preheat oven to 350°F (180°C). Cut a thin slice off the top of each tomato and reserve. Use a spoon to scoop out seeds and pulp. Set aside.
2 Whisk olive oil, lemon juice, Basil, Parsley, lemon zest and salt in a medium bowl until well blended. Stir in couscous and pecans. Arrange tomatoes in an 8-inch (20-cm) square baking pan sprayed with no stick cooking spray. Stuff tomatoes evenly with couscous mixture. Replace tomato tops.
3 Bake 20 to 25 minutes until tomatoes are tender. Let stand 5 minutes before serving.