| | Directions | | Preheat oven to 375°. Cut large tomatoes in half crosswise and scoop out the pulp, reserving pulp. Place tomato shells upside down on paper towels to drain. In a small saucepan over medium high heat, combine vegetable broth and chopped sun-dried tomatoes. Bring to a boil, remove from heat and stir in couscous. Cover saucepan and let stand for 5 minutes. After 5 minutes, stir in shredded mozzarella cheese, fresh chopped basil, fresh minced mint leaves and pepper. Gently stir in reserved tomato pulp. Place tomato shells in a 7x11" baking dish, right side up. Spoon couscous mixture into shells, pressing firmly. Bake in oven for 25 to 30 minutes or until heated throughout. Also makes a great summer dish. Toss pre-cooked, cooled couscous with other ingredients. Stuff into uncooked, scooped tomatoes and drizzle with your favorite dressing. Makes 4 servings. |
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| Ingredients | | - |  | 4 tomatoes (large) |
| - | | 1 1/2 cups vegetable broth |
| - | | 1/2 cup sun-dried tomatoes, chopped |
| - | | 1 cup couscous |
| - | | 1/4 cup shredded mozzarella cheese |
| - | | 1/4 cup fresh chopped basil |
| - | | 2 tablespoons fresh minced mint leaves |
| - | | 1/4 teaspoon pepper |
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