Tomatoes, Stuffed And Baked

• 1 cup plain cous cous
• 2 beefy heirloom tomatoes
• 1 large summer squash, grated
• 1 bunch of rainbow chard, deveined and finely chopped (or) 2 cups packe spinach, chopped
• 1/2 spring onion, minced
• 2 cloves of garlic, minced
• 2 cups micro basil
• 1/4 cup pine nuts (optional)
• 1/4 cup chopped kalamata olives
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 4 tablespoons chevre cheese

1. Preheat oven to 300 degrees. In a medium sized pot, bring 2 cups of water and 1 cup of cous cous to a boil. Reduce heat to low and let simmer uncovered for 8 minutes. Check frequently that the cous cous is not sticking to the bottom of the pan, stirring when necessary. Remove from heat, add a little water and olive oil, and let sit covered for 4 minutes.
2. On low heat, begin to saute the onions and garlic in the olive oil and balsamic vinegar. After a few minutes add the chard, squash, olives, basil and pine nuts if you're using them. Grind in a little salt and pepper. Stir slowly to coat, do not let the contents start to "sizzle."
3. Add cous cous to the veggie mixture and stir to coat. Cover and let sit over low heat while you prepare the tomatoes.
4. To see a demonstration on how to carve out the tomatoes, visit www.happyolks.com. -- shameless advertising :) :)
5. Bring tomatoes and stuffing to the same work surface, and gently spoon in mix until about 3/4 full. Add a small dollop of the chevre, then add another heaping scoop of the stuffing to fill and cover the top opening.
6. Sprinkle with fresh basil and a little salt. Bake for 10 minutes at 300 degrees in the middle rack of your oven. Serve immediately, and enjoy, and be happy!

beefy heirloom tomatoes, summer, chard, spring onion, garlic, micro basil, pine nuts, olives, olive oil, balsamic vinegar, chevre cheese

Taken from food52.com/recipes/5747-tomatoes-stuffed-and-baked (may not work)