Couscous Stuffed Tomatoes

• 12 cup chicken stock or 12 cup vegetable broth
• 12-1 teaspoon olive oil
• 14 cup couscous
• 1 tomatoes
• 1 artichoke heart
• 1 tablespoon black olives (kalamata are great)
• 1 pinch oregano
• salt and pepper

1. Heat chicken stock or vegetable broth and olive oil to boiling.
2. Then pour over couscous and let sit for at least 5 minutes.
3. Carefully cut top off of tomato.
4. Scoop out pulp (reserve for later), sprinkle inside with a little salt and turn over on a rack to drain excess liquid.
5. Chop artichoke heart, olives, and reserved tomato pulp.
6. Fluff couscous and combine with srtichoke, olives, tomato pulp, and oregano.
7. Taste and adjust seasonings to taste.
8. Lightly pack stuffing mixture into tomato cup and enjoy your lunch!

chicken, olive oil, couscous, tomatoes, heart, black olives, oregano, salt

Taken from www.food.com/recipe/couscous-stuffed-tomatoes-301390 (may not work)