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Recipe

Couscous-Stuffed Tomatoes

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Scott Phillips

Servings: 4

An herbed couscous and tomato salad tossed in a lemon vinaigrette sweetened with a touch of maple syrup makes a delicious stuffing for big, meaty tomatoes.

Ingredients

  • 1/4 cup plus 1 Tbs. toasted walnut or olive oil
  • 1/4 cup fresh lemon juice
  • 2 tsp. pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 5 oz. (1 cup) Israeli couscous, preferably toasted
  • 4 scallions, finely chopped
  • 2 tsp. finely chopped garlic
  • 4 large tomatoes
  • 1/4 cup finely chopped fresh mint, plus small leaves for garnish
  • 1/4 cup finely chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 360
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 11
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 450
      Carbohydrates (g): 46
      Fiber (g): 7
      Protein (g): 8

Preparation

  • In a large bowl, whisk 1/4 cup of the oil with the lemon juice, maple syrup, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Set aside.
  • In a 3-quart pot, bring 1½ cups water to a boil. Cook the couscous in the boiling water according to package directions until the water is absorbed. Toss with the vinaigrette.
  • In a 10-inch skillet, heat the remaining 1Tbs. oil over medium-high heat. Add the scallions and cook, stirring often, until browned in spots, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, 5 to 10 seconds. Combine with the couscous, and thentoss with the chopped mint and parsley.
  • Core the tomatoes, slice a tiny bit off their bottoms to create a level base, cut off their top 1/4 inch, and then seed them with a spoon. Drain the flesh and seeds in a colander, then chop and add to the couscous. Season to taste with salt and pepper. Divide the mixture among the tomatoes, garnish with the mint leaves, and serve.

Tip

When buying tomatoes, choose those that feel slightly soft under a gentle squeeze. They should also feel heavy for their size and not have mushy spots. Cracks are OK as long as no juice is oozing out.

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