COUSCOUS-STUFFED TOMATOES

Couscous-Stuffed Tomatoes image

Number Of Ingredients 11

4 medium ripe tomatoes
FOR THE STUFFING:
1/4 cup quick-cooking couscous
1/2 cup crumbled feta cheese
6 Kalamata olives, pitted and finely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh basil
1/4 teaspoon minced garlic
kosher salt
freshly ground black pepper

Steps:

Cut a 1/2 inch slice off the top of each tomato reserve the tops. With a small knife cut around the inside of the fleshy part of the tomato (do not cut through the bottom of the tomato) to within 1/2 inch of the skin. With a teaspoon, scoop out the tomato flesh, leaving about 1/2 inch of the flesh attached to the skin. Discard the juice and seeds to make room for the stuffing. Turn the tomatoes, cut side down, on a plate lined with paper towels to drain while you prepare the stuffing.TO MAKE THE STUFFING: In a small saucepan bring 1/3 cup water to a boil and add the couscous. Stir to combine. Cover and remove from the heat. Allow the couscous to absorb the liquid for about 5 minutes. Fluff the couscous with a fork and transfer to a medium bowl. Add the remaining stuffing ingredients, including salt and pepper to taste, and stir to blend. Spoon the stuffing into the tomatoes. Replace the tops.Grill the stuffed tomatoes over Direct Medium heat until the tomatoes are blistered and the cheese is melted, about 5 minutes. Carefully remove from the grill with a wide spatula. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves