Couscous-Stuffed Tomatoes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Barbara Chernetz
Ripe, summer tomatoes play the sweet, edible serving vessel for a prosciutto and crumbled Parmesan couscous filling.
Ingredients
4 large beefsteak tomatoes
1 c. cherry tomatoes
1 box basil-and-herb pearled couscous
1 tbsp. olive oil
2 tbsp. fresh lemon juice
2 oz. Parmesan cheese
1 oz. prosciutto
1/4 c. pine nuts
Instructions
Cook couscous according to package directions.
In a medium bowl, whisk olive oil, the lemon juice, and 1/2 teaspoon each kosher salt and freshly ground pepper to make vinaigrette.
Scoop out beefsteak tomatoes and discard the seedy parts; sprinkle insides with coarse salt.
When couscous is done, add it to the vinaigrette and toss to combine. Add cherry tomatoes, Parmesan, prosciutto, and pine nuts; continue to toss. Spoon mixture into tomatoes. Garnish with fresh basil and serve with flatbread crackers.
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