Wednesday, April 22, 2009

Cous Cous Stuffed Tomatoes

For dinner tonight, I'm showcasing the SuperFood Tomatoes. I thought I'd utilize tomatoes in two different forms, fresh heirloom tomatoes and herb sun dried tomatoes. I made a simple cous cous salad and stuffed fresh tomatoes. These are very versatile though, they can be baked off, but I don't like warm/cooked chunks of tomato, so I served mine cold/room temp.
I used Israeli cous cous because it's all they have in the bulk bins, and I didn't need a whole box, just 2/3 c.

Cous Cous Stuffed Tomatoes

2 large heirloom tomatoes, top sliced off and hollowed out
Salt and pepper

1 c. organic chicken or vegetable stock
2/3 c. Israeli cous cous
1/4 red onion, minced
10 oil packed sun dried tomatoes with herbs
2 oz crumbled feta
2 tbsp. minced parsley
1 tsp. minced oregano or 1/4 tsp. dried
Salt and pepper

Bring stock to a boil in a small soup pot.
Add cous cous, turn heat off, stir cous cous, cover.
Let it sit for 10 minutes, in the mean time, add remaining ingredients to a bowl.
Toss gently, add cous cous and toss.
Season tomatoes with salt and pepper, spoon in cous cous salad.
Refrigerate until eating or bake at 350 for 30 minutes.


Elyse said...

Mmm, these tomatoes look fabulous! I love heirloom tomatoes. Well, really, I love almost ANY tomato. Your couscous is the perfect filling for these beauties!

Joanne said...

I love how you stuffed tomatoes with tomatoes. I don't know why I find it so amusing. They do look like a great dish though.

Joelen said...

I made a similar dish which I got from Weight Watchers but I like that you used Iraeli couscous in this... looks like it adds more texture and absorbs more flavor too!

Kelly said...

That looks delicious. I especially love Israeli Cous Cous.