Mediterranean Cous-Cous Stuffed XL Beefsteak Tomatoes
6Mediterranean Cous-Cous Stuffed XL Beefsteak TomatoesServes 6
2525 Mins 35 Mins 60 Mins
- 1 cup Israeli couscous
- 1-½ cups vegetable stock
- ½ tsp. ground turmeric
- Kosher salt
- 1 lemon, grated and juiced
- 2 garlic cloves, grated or finely chopped
- 1 shallot, finely chopped
- 1 Tbsp. extra-virgin olive oil
- ¼ cup dried cranberries
- ¼ cup sliced almonds, toasted
- ¼ cup dill, roughly chopped
- ½ cup parsley, roughly chopped
- 6 Premium XL Beefsteak Tomatoes, with tops removed and tomatoes hollowed
- Preheat the oven to 350ºF.
- Heat a medium-sized saucepan over medium heat. Add the couscous, stirring occasionally until the pearls are lightly toasted. Then, add the stock, turmeric, and ½ tsp. Kosher salt and bring to a boil. Once boiling, cover and reduce the heat to low.
- Cook for 10 minutes, or until liquid is absorbed, and turn off heat. Allow to sit, covered, for an additional 5-10 minutes.
- Meanwhile, in a large bowl, add the lemon zest and juice, garlic, shallots, olive oil, almonds, dried cranberries, dill, parsley, and Kosher salt and freshly cracked black pepper (to taste). Add the cooked couscous and toss well to combine.
- Place the tomatoes on a baking sheet. Fill each tomato with the herbed couscous mixture.
- Drizzle each stuffed tomato with some olive oil then transfer to the oven. Bake for about 10 minutes, or until the tomatoes are tender and just start to soften. Allow to cool slightly before serving.
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