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Stuffed Tomatoes
1 box (5.6 oz.) Couscous Mix with Toasted Pine Nuts (Near East brand)
1/4 C onion, finely chopped
4 large tomatoes, ripe but firm
Olive Oil
Non-stick cooking spray
Preheat oven to 350-degrees F. Prepare couscous mix according to package directions; set aside. Rinse tomatoes under cold water. Cut the top off of each tomato. Remove core from tops and finely chop remaining flesh; set aside. Using a spoon or melon-baller, carefully scoop out tomatoes; turn upside down on paper towels to drain. Discard pulp and seeds.
Heat two tablespoons of olive oil in a large skillet over medium to high heat. Add chopped onion and cook until soft, about three minutes, stirring frequently. Add chopped tomato tops; mix well. Reduce heat to low and simmer, about four minutes. Remove from heat and add the prepared couscous. Mix until well blended. Fill tomatoes with mixture, patting down with a spoon to create even tops. Place filled tomatoes in a baking pan coated with non-stick cooking spray. Drizzle olive oil on tomatoes. Bake until tender but still firm, about twenty-five minutes. Serve.
Variation: Add cooked and cubed chicken to couscous mixture before stuffing tomatoes.
*Stuffed Tomatoes images (C) Shenanchie (2018).
Similar recipes:
Maschi (Sudanese tomatoes stuffed with beef)
Tomates Monegasque (Monegasque Tomatoes)
Tomates Rellenos con Pinones (Tomatoes Stuffed with Pine Nuts)
Yalanchi (Iraqi rice-stuffed tomatoes)
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