Couscous-Stuffed Tomatoes

Name: Couscous-Stuffed Tomatoes
Yield: 4
Ingredients: 4 large beefsteak tomatoes; 1 c. cherry tomatoes; 1 box basil-and-herb pearled couscous; 1 tbsp. olive oil; 2 tbsp. fresh lemon juice; 2 oz. Parmesan cheese; 1 oz. prosciutto; 1/4 c. pine nuts

By Barbara ChernetzPublished: Jun 23, 2011

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Yields:

Cal/Serv:

330

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Ripe, summer tomatoes play the sweet, edible serving vessel for a prosciutto and crumbled Parmesan couscous filling.

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Directions

1. Step 1Cook couscous according to package directions.
2. Step 2In a medium bowl, whisk olive oil, the lemon juice, and 1/2 teaspoon each kosher salt and freshly ground pepper to make vinaigrette.
3. Step 3Scoop out beefsteak tomatoes and discard the seedy parts; sprinkle insides with coarse salt.
4. Step 4When couscous is done, add it to the vinaigrette and toss to combine. Add cherry tomatoes, Parmesan, prosciutto, and pine nuts; continue to toss. Spoon mixture into tomatoes. Garnish with fresh basil and serve with flatbread crackers.