Slightly Spicy Couscous Stuffed Tomatoes

This dish is wonderful served as a vegetable side dish or as a light lunch entrée. It is also a perfect addition to a Daniel Fast regimen or for observing Lent. It keeps well or, if you are in a rush, can be prepared from start to finish in under half an hour.

Brushing the inside of the tomato shell with Tabasco or your favorite hot sauce adds a robust hint of the Southwest without overpowering the dish with heat.

1 cup regular couscous
6 large firm ripe red tomatoes
dash Kosher or Sea salt
1 tablespoon cold pressed extra virgin olive oil
¼ teaspoon hot sauce (Tabasco or similar)
1 clove garlic — peeled and minced

FILLING
¼ cup finely chopped green bell pepper
¼ cup finely chopped orange bell pepper
¼ cup finely chopped red bell pepper
6 green onions — finely chopped
1 cup finely chopped fresh Italian parsley
⅓ cup finely chopped fresh mint
3 tablespoons cold pressed extra virgin olive oil
¼ cup fresh lemon juice (fresh squeezed is best)
Kosher or Sea Salt
Fresh ground black pepper

Assorted measuring cups & spoons
Clean cutting board
Good sharp knives for cutting and paring
Medium Saucepan
Salad spoons for “tossing”
Spoon or scoop for tomatoes
Brush for hot sauce

(Can all be done while couscous is boiling and cooling)

Chop, slice, dice vegetables
Top and carefully scoop out tomatoes
Brush the inside of the tomatoes with hot sauce

Bring to a boil 2 cups water in a medium-size saucepan. Add couscous and stir. Boil again, lower beat and cover. Simmer until all water has been absorbed. Stir to fluff, remove from heat and allow to stand 5 minutes. Cool in refrigerator.

Cut a ½ inch slice off the top of each tomato from the stem end. Discard seeds, remove pulp with a spoon, and chop pulp into small pieces. Set pulp aside for the filling. Lightly sprinkle tomato shell with salt and place upside down on a cookie sheet for approximately 10 minutes to drain its liquid. Mix together olive oil, hot sauce, and garlic. Turn tomato shells upright and drizzle them with olive oil mixture.

When couscous is cold, toss green, orange and red peppers, green onions, parsley, and mint together with couscous. Add reserved tomato pulp, olive oil, lemon juice, and salt and pepper to taste. Toss again and taste for seasoning. Cut a thin slice off the bottom of each tomato to keep them from rolling.

Spoon filling into each prepared tomato shell. Garnish with a sprig of parsley and serve.

6 Servings

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No cholesterol Low in sodium Very high in vitamin A Very high in vitamin C
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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