Couscous Stuffed Tomatoes

• 12 whole Medium Tomatoes
• 1 box (about 8 Oz. Box) Couscous
• 1- 3/4 cup Water (or Follow Directions On Couscous Box)
• 1 can (15 Oz. Can) Garbanzo Beans, Roughly Chopped
• 1/4 cups Toasted Pine Nuts
• 1/4 cups Chopped Basil
• 1/4 cups Chopped Fresh Spinach
• 1 whole Lemon, Zest And Juice
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Ground Black Pepper
• 1 whole Medium Shallot, Chopped
• 2 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Minced
• 1/4 cups Italian Breadcrumbs
• 1/4 cups Finely Grated Parmesan

1. Preheat your oven to 375 degrees.
2. Slice a very thin section off the bottom of the washed tomatoes to allow them to stand up without rolling around.
3. Then slice off the tops and scoop out the insides with a spoon or melon baller.
4. Sprinkle the interior of the tomatoes generously with salt and then place upside down on a paper towel for 30 minutes.
5. (If you skip this step, all that moisture would combine with the couscous mixture to make for a soggy stuffing.)
6. In the meantime, pour the couscous grains into a large mixing bowl.
7. Refer to the couscous box to find out the recommended amount of water to use to cook the grains.
8. Bring that amount of water to a boil and once boiling, pour over the couscous.
9. Stir together and cover with a lid for 5 minutes so the grains will steam and absorb the hot water.
10. After 5 minutes, mix the garbanzo beans, pine nuts, basil, spinach, lemon zest, lemon juice, salt and pepper into the couscous.
11. In a small saute pan, cook the shallots over medium-low heat with about a tablespoon of olive oil.
12. As the shallots start to become translucent, add in the garlic and a pinch of salt.
13. If the pan is dry, add more oil.
14. After adding the garlic, saute for about 30-60 seconds longer, or until you can start to smell the garlic and it softens.
15. Add the cooked shallots and garlic into the couscous mixture and stir to combine.
16. In a small bowl, mix together the breadcrumbs and parmesan.
17. Spray a glass baking dish with non-stick spray.
18. Spoon the mixture into the tomatoes and top with about a teaspoon of the breadcrumb mixture.
19. Place the tomatoes in the baking dish.
20. Drizzle a small amount of olive oil over the breadcrumb topping.
21. Bake uncovered in the 375-degree oven for 20-25 minutes, or until the tomato skin starts to split and soften.

tomatoes, couscous, water, garbanzo beans, nuts, basil, fresh spinach, lemon, kosher salt, ground black pepper, shallot, olive oil, garlic, italian breadcrumbs, parmesan

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/couscous-stuffed-tomatoes/ (may not work)