Colourful pockets of flavour for a speedy, appetizing summer supper.
SERVES 4
1½ cups boiling water
¾ cup couscous
Add couscous to boiling water; stir. Cover and let stand for 10 minutes.
½ cup frozen peas
½ cup sliced almonds
2 T. olive oil
1 T. balsamic or wine vinegar
1 T. basil
2 t. marjoram
salt, pepper to taste
Mix peas, almonds, and seasonings thoroughly with cooked couscous, fluffing with a fork. Cover to keep warm. PREHEAT BROILER OF OVEN AND PLACE OVEN RACK 8–10˝ FROM ELEMENT.
4 large tomatoes
4 T. almond slivers, or bread crumbs or paprika (as a garnish)
Slice off the tops of the tomatoes. If necessary, slice a very thin layer from their bottoms, so that the tomatoes sit flat. With a melon baller or sharp knife, carefully hollow out the centres of the tomatoes. Be careful not to cut through their skins at any point. Divide the couscous filling into 4 portions; stuff the hollowed-out tomatoes with couscous. Place on a lightly oiled pan with a rim. Broil 5 to 10 minutes. Watch closely to prevent burning, and turn the pan as necessary to cook evenly. For the final 2 minutes of broiling, sprinkle tomatoes with the garnish of your choice. Serve hot.