4 servings (serving size: 1 stuffed tomato half)

Prep: 15 minutes; Cook: 24 minutes

You'll need only part of the prepared couscous for this recipe; save the rest to serve as a simple side dish another night. Enjoy these stuffed tomatoes with grilled chicken, lamb, or fish. Or serve two stuffed tomato halves per serving as a meatless main dish.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Prepare couscous mix according to package directions, omitting fat.

Step 3

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.

Step 4

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.

Step 5

Bake at 450° for 15 minutes or until tomatoes are soft and filling is thoroughly heated.

Oxmoor House Healthy Eating Collection

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