Couscous-Stuffed Tomatoes

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Couscous-Stuffed Tomatoes
1/2 (10- oz.) box plain couscous (or 3/4 cup from Natural Foods Dept. bulk bin #712)
1 tbsp. butter
1 cup chicken broth
1/4 cup dried currants
1/8 tsp. ground cinnamon
1/4 cup green onions sliced
1 cup grilled chicken chopped
1/4 cup extra virgin olive oil
1/4 cup rice vinegar
1/2 tsp. sugar
Salt and McCormick Garlic Pepper to taste
4 ea large tomatoes (try an heirloom)
Prep time: 15 minutes, Cook time: 10 minutes
Chill time: at least 1 hour

In a skillet over medium heat, sauté couscous in butter until golden brown, stirring frequently. Stir in broth, currants and cinnamon; cover, remove from heat and let stand for 5 minutes. Fluff with a fork and let cool. Stir in green onions and chicken. Whisk together oil, vinegar and sugar; pour over couscous, tossing well to coat. Season to taste with salt and pepper; chill for at least 1 hour. Cut the tops off of the tomatoes and hollow out by removing the seeds with a spoon. Place each tomato on a plate and fill with couscous, spooning the excess onto the plate.

Makes 4 servings.
Nutritional Information:
450 calories, 19 g protein, 23 g total fat (5 g sat.), 43 g carbohydrate, 5 g fiber, 12 g sugar, 40 mg cholesterol, 460 mg sodium, 10 points


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