Lunch: Couscous-Stuffed Tomatoes

Recipe by Barbara Chernetz Ripe, summer tomatoes play the sweet, edible serving vessel for a prosciutto and crumbled Parmesan couscous filling.

This recipe includes superfoods such as:

Lemon, Nuts, Basil

Health benefits of Couscous-Stuffed Tomatoes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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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