Ingredients
- 3 cups cooked couscous
- 8 medium vine-ripened tomatoes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Gourmet Garden™ Lightly Dried Basil
- 1 tablespoon Gourmet Garden™ Lightly Dried Organic Parsley
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/4 cup chopped pecans
NUTRITION INFORMATION
(per Serving)This recipe has no significant nutritional value.
Preparation
- 1 Preheat oven to 350°F. 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 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.
