Couscous Stuffed Tomatoes

My note: I made up this dish one night when I couldn't figure out what to do with the couscous in the pantry, and the tomatoes sitting on the counter. It's quick, relatively cheap, vegetarian (as is most of the stuff I make), and easily adaptable to your own tastes. Experiment with the herbs, cheese, and vegetables you add to the couscous.


Couscous Stuffed Tomatoes
Ingredients:
· 4 large tomatoes
· 1 ½ cups vegetable broth (I use water)
· ½ cup-1 cup peas or other veggie
· 1 cup couscous
· ¼ cup shredded mozzarella cheese or other cheese. (I think I actually use a little more cheese)
· ¼ cup chopped fresh basil
· garlic, to taste
· onion, to taste
· 2 tablespoons minced basil/thyme mix (Italian seasoning works fine)
· salt and pepper to taste


Directions:
1. Preheat oven to 375 degrees F.
2. Cut the tomatoes across the top like I showed you and scoop out the pulp, being careful not to scrap the sides too thinly. Dump the pulp into a bowl. Place the tomato shells upside down on a paper towel to drain for at least 15 minutes. I also stuff a paper towel into the tomato to help speed up the draining process.
3. Sauté the onion and garlic, if you want. (Not necessary to the dish, but I like this and use about ½-1 onion and 2 cloves minced garlic.)
4. Bring the water or vegetable broth to a boil. Remove from heat and stir in the couscous and peas. Cover and let stand for 5 minutes.
5. Stir in the cheese, basil, herbs and pepper. (Add the onions and garlic at this point, if you’ve used them). Then gently stir in some of the tomato pulp. (It’s really to your taste)
6. Place the tomato shells in a baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F for about 25 to 30 minutes. I like to bake with the “tops” of the tomatoes on, but you don’t have to. The tricky part is that the unbaked tomatoes will wobble in the baking dish as you place it in the oven, so just be careful about that.

Bon appetite!