Baked Stuffed Tomatoes with Couscous and Herbs

Ingredients

• 4 large tomatoes
• 1 cup couscous
• 1 tablespoon basil
• 1 tablespoon parsley
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 cup vegetable broth
• 2 cloves garlic
• 1 small onion
• 1 small red bell pepper

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Prepare the tomatoes: Slice the tops off the large tomatoes and carefully scoop out the insides with a spoon, leaving a sturdy shell. Set the tomato shells aside and chop the insides into small pieces.

3. 3

   In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until softened.

4. 4

   Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Stir in the tomato insides, sea salt, black pepper, and lemon zest. Cook for another 3-4 minutes to allow the flavors to meld.

6. 6

   Add 1 cup of vegetable broth to the saucepan and bring to a boil.

7. 7

   Once boiling, stir in 1 cup of couscous. Remove from heat, cover, and let sit for 5 minutes.

8. 8

   After 5 minutes, fluff the couscous with a fork. Stir in chopped basil and parsley.

9. 9

   Stuff each tomato shell generously with the couscous mixture.

10. 10

    Place the stuffed tomatoes upright in a baking dish. If desired, drizzle a little extra olive oil on top of each stuffed tomato.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

12. 12

    After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the tomatoes are tender.

13. 13

    Remove from the oven and let cool for a few minutes before serving.

14. 14

    Serve warm as a delightful vegan dinner option.