SERVES 4
You may be familiar with stuffed peppers, but these couscous-stuffed baked tomatoes might be new to you. On its own, couscous can seem a little plain—but baked inside a fresh tomato, it is nothing short of heavenly.
COOKING SPRAY
4 LARGE RIPE TOMATOES
¼ CUP VEGETABLE BROTH OR WATER
¼ CUP DRY COUSCOUS
PINCH OF SALT
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
3 TABLESPOONS PLAIN BREADCRUMBS
2 TEASPOONS DRIED ITALIAN SEASONING
1 TEASPOON MINCED GARLIC
1. Preheat oven to 350°F.
2. Lightly oil a glass baking dish.
3. Slice the tops off the tomatoes and reserve them for later. Carefully scoop out the seeds.
4. Arrange the tomatoes cut-side down on paper towels to drain.
5. In a small saucepan, bring the vegetable broth or water to a boil and then remove from heat.
6. Immediately stir in the couscous and salt. Cover the saucepan and let the couscous sit for 10 minutes or until it has absorbed the liquid.
7. Place the couscous in a bowl and stir in the remaining ingredients.
8. Spoon the couscous mixture into the tomatoes and place the tomatoes in the prepared baking dish.
9. Place the tops on the tomatoes and bake for 20 to 30 minutes, until the tomatoes are tender and the filling heated through.
Did you know that some of your favorite celebrities follow a vegan or vegetarian lifestyle? Some notable vegetarians include Bob Harper, Sir Paul McCartney, Casey Affleck, Natalie Portman, and Tobey Maguire. Even professional and Olympic athletes like Keith Holmes, Carl Lewis, and Ricky Williams follow a meat-free diet.