Ingredients
- 3 cups (750 milliliters) cooked couscous
- 8 medium vine-ripened tomatoes
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (30 milliliters) lemon juice
- 1 tablespoon (15 milliliters) Gourmet Garden™ Lightly Dried Basil
- 1 tablespoon (15 milliliters) Gourmet Garden™ Lightly Dried Parsley
- 1 tablespoon (15 milliliters) lemon zest
- 1/2 teaspoon (2 milliliter) salt
- 1/4 cup (60 milliliters) chopped pecans
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Preheat oven to 350°F (180°C). Cut a thin slice off the top of each tomato and reserve. Use a spoon to scoop out seeds and pulp. Set aside.
- 2 Whisk olive oil, lemon juice, Basil, Parsley, lemon zest and salt in a medium bowl until well blended. Stir in couscous and pecans. Arrange tomatoes in an 8-inch (20-cm) square baking pan sprayed with no stick cooking spray. Stuff tomatoes evenly with couscous mixture. Replace tomato tops.
- 3 Bake 20 to 25 minutes until tomatoes are tender. Let stand 5 minutes before serving.
