Couscous Stuffed Roma Tomatoes With Pine Nuts Recipes
ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND PINE NUTS
Provided by Molly O'Neill
Categories side dish
Time 35m
Yield Four servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Peel tomatoes. Mince one tomato and set aside. Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids. Scoop out seeds and center flesh. Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each. Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes. Remove from oven and discard garlic and herbs.
- In a double boiler, warm the couscous. Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir. Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir. Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 6 grams
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