Ingredients: |
Ingredients: 4 large tomatoes
1/2 c. grated parmesan cheese
1 c. couscous, white or whole wheat
1 c. crumbled feta cheese
1 1/2 c. boiling water
1/4 c. chopped fresh parsley
3 large cloves of minced garlic
1/2 tsp. dried oregano
1 c. frozen peas, thawed
1/2 tsp. salt
1/4 c. plus 1 tbsp. olive oil
black pepper to taste
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Directions: |
Directions:Slice tomatoes in half horizontally. Squeeze out the seeds and discard. Scoop out the pulp with a spoon. ( I use the tomato pulp to make salsa). Drain the tomatoes upside down in a colander for 30 minutes. Place the couscous and salt into a large bowl (you need plenty of room to mix things up). Stir in the boiling water. Cover the bowl with plastic wrap and let sit for 10 minutes. Preheat the oven to 375ºF. Spread the 1 tbsp. of oil on the bottom of a large shallow 2 1/2 quart baking dish. In a small pan heat the 1/4 cup of olive oil over medium heat, add the garlic and saute the garlic until barely golden. (Don't let it brown). Fluff the couscous with a fork, stir in the olive oil and garlic. Add the remaining ingredients and mix. Stuff each tomato half with the couscous and press it in firmly. Bake for 30 minutes. Pour accumulated juices over the top when serving.
Serves 4 as a meal, 8 as a side dish.
Note: You can use small tomatoes instead of large, just cut the whole bottom off and scoop out everything. In a pinch, you can make it into a casserole by adding 1 can of drained, diced tomatoes to the couscous mix and baking in a casserole dish. It isn't quite as good as the stuffed tomatoes, but is still very good. |
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