Stuffed Tomatoes (serves 4-5, usually with extra stuffing on the side)
- 1/2 c. water
- 1/4 tsp salt
- 1/3 c. whole wheat couscous
- 4-5 Beefsteak Tomatoes (big ones)
- Olive oil
- 1 zucchini, finely diced
- 1 onion, chopped
- 1 yellow pepper, finely diced
- 1 c. (or more) fresh basil, chopped
- 1 can great northern or garbanzo beans, drained and rinsed
- 1 8-oz can tomato sauce
- Feta cheese
- Salt and pepper to taste
- 1-2 cloves garlic
Bring water and 1/4 tsp salt to boil in sauce pan. Add couscous, cover, remove from heat. Let stand 5 min then fluff with fork.
Cut thin slice off top of each tomato, set aside. With spoon, carefully scoop out insides, leaving shells.
Heat oil in large nonstick skillet. Add zucchini, onion, garlic, bell pepper, basil, and garlic. Cook, stirring frequently, until crisp. Add beans and tomato sauce, cook until slightly thickened. Remove from heat and stir in couscous, feta, basil, and salt and pepper. Spoon into tomato shells and add a little cheese on top. Serve with top of tomato to side.