Couscoused tomatoes

Yield: 1 Servings

Measure Ingredient
10 ounces Couscous pasta
2¼ cup Water
6 mediums To large, ripe common tomatoes (preferably somewhat firm)
1 cup Finely chopped Mushrooms
½ cup Parmesan
2 tablespoons Butter
2 ounces Chopped Black Olives
3 tablespoons Crushed Pine Nuts
6 \N Med-Sized chopped fresh Basil leaves( not minced, because they'll discolor and turn black
⅛ teaspoon Cayenne pepper
½ teaspoon Salt

Okay, everyone, I posted this about a week ago, that my wife was preparing this for dinner. It was awesome) She had originally taken this from Curtis Aikens, on the "Pick Of The Day" Show taken from,

A few things. She replaced the original Orzo grain with Couscous, and added/replaced some other ingredients. She doesn't have the original recipe, but this is what she does have. Enjoy! Cut, horizontally, tops off tomatoes (about ⅜ to ½ an inch), and set aside for later. Remove the insides of tomatoes preferably with a melon ball tool, or with a spoon. *Tomato guts may be reserved for salsa, sauces, or et cetera.

~ -In a medium saucepan, bring water, salt, and butter just to a boil. - ~Stir in couscous, cover. - -Remove from heat;let stand 5 minutes. - -Fluff couscous lightly with fork, then combine: mushrooms, olives, pine nuts, cayenne, basil, parmesan, and salt.

Stuff tomatoes with mixture, and place in dish. Cook at 350 degrees for approximately 20 minutes. Allow 10 minutes cooling time. Serve Top with just a sprinkle of parmesan. Posted to TNT - Prodigy's Recipe Exchange Newsletter by pj5250<rgarcia1@...> on Mar 16, 1997

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