Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Anyone that cooks knows that the last thing you want to do on a sticky hot day is heat up the kitchen by turning on the oven. That's why these are perfect. The couscous cooks up quickly, and the rest is a matter of just chopping and mixing. It's also a perfect way to use up the huge crop of fresh tomatoes that are ready right about this time. See the finished recipe at http://www.28cooks.com Mediterranean Stuffed Tomatoes 4 large tomatoes 1 c cucumber, peeled and diced 1 c cooked couscous 1/2 tsp grated lemon zest 2 tsp fresh lemon juice 1 tbsp balsamic vinegar 3/4 tsp Italian seasoning 1 clove garlic, minced 1 tbsp fresh basil, minced 3 oz feta cheese, crumbled Salt/pepper to taste Slice tops off of tomatoes. Scoop out the insides, discarding as many seeds as possible. Chop the rest of the flesh and place into medium bowl. Salt and pepper the insides of the tomatoes and set aside. Add remaining ingredients into bowl and stir well. Fill each tomato with a heaping portion of the couscous mixture. Serve and enjoy! (The filling is also wonderful by itself, and would make a great salad or side.) Enjoy! Christiane Quote Link to comment Share on other sites More sharing options...
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