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Return to browsing category: Low Fat

Couscous Stuffed Tomatoes by Colleen Schoellkopf serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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.

Categories:

Low Calorie
Low Fat