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Tomatoes Stuffed with Cannellini and Couscous
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After the initial assembly, this dish takes care of itself. If you like, you can prepare and grill the tomatoes well ahead of serving. The flavors will get even better.
|Total: 1hr 20min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the grill. Coat a 9" x 6" disposable foil pan with cooking spray. Measure 1/2 cup of the couscous and 1 tablespoon of the seasoning packet from the mix. Set aside. Store the remaining couscous and seasoning packet for another dish.
In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook for 3 minutes, or until the onion is softened. Meanwhile, cut 1/4" slices from the tomato tops. Discard the tops. With a serrated knife or spoon, scoop out the tomato flesh, leaving 1/4"-thick walls. Set aside. Finely chop the tomato flesh. Add to the onion along with the beans, parsley, Italian seasoning, pepper, and the reserved couscous and seasoning. Stir to combine. Spoon into the reserved tomato shells, mounding slightly. Spoon any extra stuffing into the base of the pan. Drizzle with the remaining 2 tablespoons of oil. Cover with aluminum foil.
Place on the grill away from direct heat. Grill, rotating the pan occasionally, for about 45 minutes, or until the tomatoes are tender and the tops are golden. Allow to stand for 20 minutes.
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