1 (5.8-ounce) package roasted garlic-and-olive oil couscous (such as Near East)
1 cup diced zucchini (1 medium)
1/2 cup chopped onion (1/2 small)
1/4 cup chopped fresh basil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 large tomatoes (about 1 1/4 pounds)
4 teaspoons grated fresh Parmesan cheese
How to Make It
Preheat oven to 450°.
Prepare couscous mix according to package directions, omitting fat.
While couscous stands, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and onion, and sauté 4 minutes or until tender. Remove from heat, and stir in basil, 1/4 teaspoon salt, and pepper. Fluff couscous with a fork. Stir 3/4 cup couscous into zucchini mixture; reserve remaining couscous for another use.
Cut tomatoes in half crosswise; remove and discard pulp and seeds from tomato halves. Place tomato halves in an 8-inch square baking dish, and sprinkle evenly with remaining 1/4 teaspoon salt. Spoon zucchini mixture evenly into tomato halves. Sprinkle each stuffed tomato half with 1 teaspoon cheese.
Bake at 450° for 15 minutes or until tomatoes are soft and filling is thoroughly heated.