Couscous Stuffed Grilled Tomatoes

Wow the vegetarians and omnivores alike with this deliciously stuffed and grilled tomato recipe. Roasting the tomatoes really releases a ton of flavor making this dish amazing. When possible, I like to use heirloom tomatoes when in season.

Total Time: 50 min.

Makes 6 servings

Ingredients

• Salt and Pepper to taste
• 2 tablespoons Olive oil
• 7 ounces Couscous (preferably whole-grain)
• 2 ounces Pine nuts
• ½ bunch Parsley
• 1 bunch Scallions
• 1 ounce Golden raisins
• 1 teaspoon ground paprika (hot)
• 1 teaspoon Cinnamon
• 6 firm Tomato (each about 200 grams)

Directions 

1. In a pot, combine 250 ml (1 cup) of salted water with the oil and bring to a boil. Remove from heat and add couscous.
2. Stir, cover tightly and let steam until water has been absorbed, 5 minutes.
3. Transfer to a bowl and fluff with a fork.
4. Toast pine nuts in a dry skillet.
5. Rinse parsley and shake dry and chop leaves. Rinse scallions and slice thinly.
6. In a large bowl, mix couscous with pine nuts, parsley, scallions, golden raisins, paprika and cinnamon. Season with salt and pepper.
7. Rinse tomatoes. Slice off tops of tomatoes and reserve. Scoop out the seeds with a spoon.
8. Season the insides of tomatoes with salt and pepper. Fill with couscous and cover with reserved tomato tops.
9. Place tomatoes on a lightly oiled disposable aluminum grill pan. Place on a medium-hot grill, cover with a metal bowl (or close the grill) and cook 10 minutes.