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Couscous Stuffed Tomatoes
by Colleen Schoellkopf
serves: 6
  5 points per 1 cup serving. Makes 6 cups.
Ingredients:
  1 1/2 cups   reduced sodium chicken broth
  1 cups   quick cooking couscous
  3 Tbl.   orange juice
  2 Tbl.   cider vinegar
  1 Tbl.   honey
  1 Tbl.   olive oil
  2 tsp.   Dijon mustard
  1/4 tsp.   salt
  1 small   cucumber, peeled, seeded, and diced
  1/2 cup   raisins
  1/2 cup   chopped, pitted dates
  2   scallions, chopped
  3 Tbl.   pine nuts
  1/2 cup   chopped fresh mint
  6 large   tomatoes
Directions:
  1. Bring the broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let stand 5 minutes.

2. Meanwhile, whisk together the orange juice, vinegar, honey, oil, mustard, and salt in a large bowl. Fluff the couscous with a fork and add to the bowl. Stir in the cucumber, raisins, dates, scallions, pine nuts, and mint.

3. Cut each tomato horizontally in half. Scoop out the seeds and pulp, leaving 1/2 inch border. Spoon the couscous mixture into the tomato halves.