What's for Dinner Tonight? - Couscous Stuffed Tomatoes

Several years ago we were watching a Boston station on a Sunday morning. Their guest was a chef who prepared these tomatoes stuffed with couscous, onions, carrots, red pepper, and feta. They are easy to make, and full of a delicious combination of flavors. You can serve the stuffed tomatoes as your main course with a salad, or as a side dish to a larger meal.

Couscous Stuffed Tomatoes

4 each 5x6 tomatoes with tips cut off and seed scooped out

2 cups couscous

2-1/4 cups vegetable broth

1/4 cup diced white onion

1/4 cups diced carrots

1/4 cups diced red peppers

1 tablespoon curly parsley, chopped

2 tablespoons feta cheese

2 tablespoons olive oil

salt and pepper to taste

1. Heat oil in sauce pan over medium-high heat.

2. Add couscous, carrots, onions, peppers stirring until onion is translucent and couscous is a light golden brown. (5-7 minutes)

3. Add vegetable broth and bring to a boil.

4. Reduce heat to a simmer, cover and cook until all cubes are absorbed.

5. Pour in feta and curly parsley. Season with salt and pepper.

6. Place 1/2 cup couscous in each tomato.

7. Place in oven at 375 degrees F for about 8-12 minutes.