Couscous Stuffed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Can be served chilled or hot. Perfect size! Is also great topped with homemade tzatziki sauce!!!!!!!!! Ingredients:
4 large tomatoes |
1 1/2 cup uncooked couscous (preferably the tri-colored kind!) |
2 tbsp. evoo |
salt and pepper |
1/2 cup fresh sliced mushrooms of choice (ie: baby bellas or white) |
1 tsp. dried thyme |
1 tsp. dried oregano |
1 tsp. dried basil |
1 1/2 tbsp. dried dill |
1/4 cup crumbled goat cheese |
Directions:
1. Wash tomatoes and slice off a tiny bit of the base (so it can sit upright) and the top where stem is/was.
2. Using a spoon, remove pulp of tomatoes leaving a hollow, thick bowl. (Leave a little bit of membrane at the bottom for support)
3. Get mushrooms started in a small pan with 1 tbsp. of the EVOO on medium-low heat.
4. Combine all herbs with a pinch of salt and pepper in a small ramekin.
5. Sprinkle a few pinches of the herb combination over the mushrooms as they cook.
6. In a separate pot, begin cooking the couscous according to the directions on the package. (Doesn't hurt to salt the water. Also, couscous only takes a second to cook so keep an eye on it!)
7. When the couscous is al dente, remove it from heat, strain if necessary, and toss into mushrooms.
8. Throw in the rest of the herbs and the other tbsp. of EVOO.
9. Stir for a minute or so and then remove from heat.
10. Stuff tomatoes with couscous mixture and top with a sprinkling of fresh goat cheese.
11. Tastes amazing warm, but is great chilled too.
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