COUS-COUS STUFFED TOMATOES

COUS-COUS STUFFED TOMATOES image

Yield 8 servings

Number Of Ingredients 11

1/2 cup uncooked white rice
1/2 cup cous-cous
1 cup boiling water
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped fresh mint
salt to taste
ground black pepper to taste
8 medium tomatoes
2 tablespoons vegetable oil
1 clove crushed garlic

Steps:

Rinse rice and cous-cous in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat. Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in cous-cous mixture and mint. Season generously with salt and pepper. Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with cous-cous mixture, and replace the tops. Stand in a baking dish. Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes. Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.