Stuffed Tomatoes

• 3/4 cup couscous
• 1 tbsp olive oil
• 4 oz mushrooms, thinly sliced
• 1 clove garlic, crushed
• 2 tsp Moroccan seasoning
• 1/8 tsp cayenne pepper
• 1 cup baby spinach
• 1/3 cup ricotta cheese
• 1/3 cup sliced pitted olives
• 2 tbsp fresh mint leaves, torn
• 8 medium tomatoes

1. Preheat the oven to 350u0b0F. Lightly grease and line a baking pan with parchment paper.
2. Combine couscous and 3/4 cup boiling water in a medium bowl. Cover and stand for 5 mins. Fluff with a fork. Set aside.
3. Meanwhile, heat oil in a medium skillet on high heat. Saute mushrooms and garlic for 3-4 mins until tender. Add seasoning and cayenne pepper. Cook for 1 min. Stir in spinach and cook for 1-2 mins until just wilted.
4. Stir mushroom mixture into couscous with ricotta, olives and mint. Season to taste.
5. Slice top from each tomato and scoop out flesh using a teaspoon. Spoon couscous mixture evenly into tomatoes and place on prepared tray. Place lids on top.
6. Bake for 15-20 mins, until tomatoes are tender and beginning to collapse. Serve tomatoes as an accompaniment to roast meats or as a standalone dish.

couscous, olive oil, mushrooms, clove garlic, seasoning, cayenne pepper, baby spinach, ricotta cheese, olives, mint, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/26144 (may not work)