What’s Cooking: Couscous Stuffed Tomatoes

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

1. Heat oil in sauce pan over medium high heat
2. Add couscous, carrots, onions, peppers stirring until onion translucent and couscous is a light golden brown. 5-7 minutes
3. Add vegetable broth and bring to a boil
4. Reduce heat to simmer, cover, and cook until all cubes absorbed
5. Pour in feta and curly parsley
6. Season with salt and pepper
7. Place ½ cup couscous in tomato
8. Place in oven at 375 degrees. 8-12 minutes