My uncle's garden is going gangbusters with the tomatoes this year. I've been looking forward to the start of school and being able to fix myself nice light lunches.
A little while back I made some Citrus Couscous and I froze the leftovers. Combined with some ideas from a recipe from the Florida Tomato Committee, it made for a perfect meal!
My couscous already had the herbs, lemon juice and salt and pepper. I don't have mint, so that was omitted. I drizzled the inside with sriracha and olive oil, and next time I'd put a drizzle over the top as well.
I mixed the citrus couscous with some minced jarred garlic, the tomato pulp and orange bell pepper, diced very small. After it was well combined, I filled the tomato shell and enjoyed my lovely lunch!
Tomatoes Stuffed with Couscous
Ingredients
- 6 large tomatoes
- Salt
- 1 tablespoon olive oil
- Drizzle of Sriracha
- Citrus couscous
- 1T minced jarred garlic
- 1/4 cup finely chopped orange bell pepper
- 1/2 tablespoon olive oil
- additional dried chives for garnish
Instructions
- Prepare Citrus Couscous as directed, chill.
- Cut a 1/2 inch slice off the top of each tomato from the stem end. Discard seeds, remove pulp with a spoon, and chop pulp into small pieces. Set pulp aside for the filling.
- Lightly sprinkle tomato shell with salt and place upside down on a cookie sheet for approximately 10 minutes to drain its liquid. Mix together olive oil, and Sriracha sauce. Turn tomato shells upright and drizzle them with olive oil mixture.
- When couscous is cold, toss with peppers, reserved tomato pulp, olive oil, and garlic. Add additional salt and pepper if desired. . Spoon filling into each prepared tomato shell. Sprinkle with dried chives if desired.
Notes
Source:
"Florida Tomato Committee"
http://www.floridatomatoes.org/recipes/tomatoes-stuffed-with-couscous/
Comments
Post a Comment