Couscous Stuffed Tomatoes
by Colleen Schoellkopf
serves: 6
|
|
|
|
|
5 points per 1 cup serving. Makes 6 cups. |
Ingredients: |
|
1 1/2 cups |
|
reduced sodium chicken broth |
|
1 cups |
|
quick cooking couscous |
|
3 Tbl. |
|
orange juice |
|
2 Tbl. |
|
cider vinegar |
|
1 Tbl. |
|
honey |
|
1 Tbl. |
|
olive oil |
|
2 tsp. |
|
Dijon mustard |
|
1/4 tsp. |
|
salt |
|
1 small |
|
cucumber, peeled, seeded, and diced |
|
1/2 cup |
|
raisins |
|
1/2 cup |
|
chopped, pitted dates |
|
2 |
|
scallions, chopped |
|
3 Tbl. |
|
pine nuts |
|
1/2 cup |
|
chopped fresh mint |
|
6 large |
|
tomatoes |
Directions: |
|
1. Bring the broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let stand 5 minutes.
2. Meanwhile, whisk together the orange juice, vinegar, honey, oil, mustard, and salt in a large bowl. Fluff the couscous with a fork and add to the bowl. Stir in the cucumber, raisins, dates, scallions, pine nuts, and mint.
3. Cut each tomato horizontally in half. Scoop out the seeds and pulp, leaving 1/2 inch border. Spoon the couscous mixture into the tomato halves.
|
|