Baked Tomatoes Stuffed With Pearl Couscous And Chives
These baked stuffed tomatoes are a perfect accompaniment for a wide range of entrees ~ grilled meats, broiled fish, roasted chicken and more. Choose large tomatoes that are ripe, but still firm for best results.
Ingredients ~
6 large firm, ripe tomatoes
2 tablespoons extra-virgin olive oil
1/2 medium sweet onion, chopped
2 cloves garlic, finely chopped
1 cup pearl couscous
1-1/4 cups low-sodium chicken broth
2 tablespoons butter
2 tablespoons fresh chives, minced
Salt and freshly ground pepper to taste
Preparation ~
Preheat the oven to 375°F.
Core the tomatoes and cut a 1/2-inch slice off the tops and reserve. Discard the seeds, remove the remaining pulp, chop roughly and set aside. Place the tomatoes in a large baking dish and lightly season the cavities with salt.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 1 minute, add the garlic and continue cooking for another minute. Add the couscous and sauté, stirring constantly, until lightly toasted. Stir in the chicken broth and simmer until the broth is absorbed and the couscous is tender, about 10 minutes. Add a little extra broth or water during cooking if needed. Stir in the butter, reserved tomato pulp, and chives. Season to taste with salt and pepper.
Spoon the couscous mixture into the tomatoes and cover with the top slice. Bake for about 30 minutes, until the tomatoes are tender.
Makes 6 servings
Recipe Notes ~
This recipe can be varied using different herbs like parsley, thyme and basil or the addition of parmesan or feta cheese.
Categories: Pasta & Rice , Side Dishes
2 Comments
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This looks like a really healthy treat! I haven't seen pearl couscous in China, but I'll try it with the really fine ones. Yums,I'd go with generous amounts of parmesan.
This looks like a really healthy treat! I haven't seen pearl couscous in China, but I'll try it with the really fine ones. Yums,I'd go with generous amounts of parmesan.