BAKED COUSCOUS-STUFFED TOMATOES

4 medium, ripe tomatoes
1 tablespoon of hot sauce
1 tablespoon extra virgin olive oil, plus more to brush the tomatoes
12 fresh Basil leaves, chopped
1 shallot, minced
1 teaspoon soy sauce
1 garlic clove, finely minced
1/3 cup of whole grain couscous
sea salt and fresh ground black pepper, to taste

 


 

Preheat the oven to 350 degrees Fahrenheit. Place baking rack in the middle of the oven. Brush a medium baking dish with oil.

Using a serrated knife carefully cut the top of each tomato. Work over a large bowl, scoop out the flesh of each tomato. If you need to, break up any large chunks of the tomato flesh. Place the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with olive oil.

To make the filling, combine the tomato flesh and juice, hot sauce, olive oil, most of the basil, shallot, soy sauce, garlic, salt and black pepper in a bowl. Add the couscous and stir to combine. Spoon the stuffing in the tomatoes till the tomatoes are almost full.

Bake the tomatoes for 50 minutes, or until the couscous is cooked. Sprinkle the remainder of the basil on the tomatoes. Enjoy warm as a side.
 
Makes 4
 
Recipe from Super Natural Everyday adapted from here.