Stuffed Tomatoes with Couscous
By Melissa's Corporate Chefs
2 cups Couscous with Roasted Garlic
3 cups Chicken Stock divided use
8 large Organic Tomatoes insides removed and reserved
1 small Organic Tomatoes finely diced
1/2 cup Lemon Zest
1/2 cup lemon juice
1/4 cup Olive Oil
1 bunch Basil chopped
2 tablespoons Organic Parsley chopped
1/2 cup Flame Seedless Raisins or Thompson Seedless Raisins
1/2 cup Pine Nuts
2 tablespoons Chopped Garlic
4 Organic Green Onions finely diced
1/2 cup White Wine
Salt to taste
Pre-heat oven to 375°F.
Bring 2 cups chicken stock to boil.
Add couscous and immediately remove from heat. Stir and cover. Let stand until all liquid is absorbed. (About 5 minutes).
In a large bowl, mix remaining ingredients, except 8 tomato shells. Stir in couscous gently with a fork.
Stuff each tomato with couscous mixture, then place stuffed tomatoes in baking dish.
Pour remaining 1 cup chicken stock and 1/2 cup wine into bottom of dish. Cover with aluminum foil and bake about 20 minutes. Serve hot or cold.