T7X Magazine
Recipes
Couscous Stuffed Tomatoes
September, 2019
We know. Adorable doesn’t actually count in a recipe, but perhaps it should! Perfect for a buffet or as an appetizer.
8 small tomatoes
2 cups leftover cooked couscous
1 cup marinated artichoke hearts, drained and chopped
2 tbsp capers, chopped
2 cloves crushed garlic
1/4 cup chopped roasted red pepper
4 tsp olive oil
1/4 cup chopped parsley
3 tbsp chopped oregano
3 tbsp chopped chives
1 tsp salt and freshly cracked pepper
1/2 cup grated Parmesan
1/2 cup balsamic vinegar
Preheat your oven to 350 ˚F, and line a baking sheet with parchment paper.
Slice the tops off your tomatoes (reserving them), and carefully spoon out the cores to create hollow tomatoes. In a bowl, combine the couscous with the remaining ingredients except for the Parmesan and the balsamic vinegar. Stuff the tomatoes, and place them on the prepared baking sheet alongside the tomato tops. Top the stuffing with cheese, and bake for 20 minutes. Place the tops on the tomatoes, and drizzle with balsamic vinegar that’s been reduced in a hot pan until thickened. Sprinkle with salt, and serve.
