A beautiful view for a beautiful dish. This week Couscous Stuffed Tomato is What’s Cooking aboard the Spirit of Boston.
Ingredients
- 4 each 5×6 Tomatoes w/ tops cut off and seeds scooped out
- 2 cups Couscous Israeli
- 2 ¼ cups Vegetable broth
- ¼ cup Diced white onions
- ¼ cup Diced carrots
- ¼ cup Diced red peppers
- 1 TBL Curly parsley chopped
- 2 TBL Feta cheese
- 2 TBL Olive oil
- To taste: salt and pepper
Procedure
- Heat oil in sauce pan over medium high heat
- Add couscous, carrots, onions, peppers stirring until onion translucent and couscous is a light golden brown. 5-7 minutes
- Add vegetable broth and bring to a boil
- Reduce heat to simmer, cover, and cook until all cubes absorbed
- Pour in feta and curly parsley
- Season with salt and pepper
- Place ½ cup couscous in tomato
- Place in oven at 375 degrees. 8-12 minutes