Monday, November 14, 2011
Baked Greek Stuffed Tomatoes
1-1/4 cups vegetable broth
5.8 oz. box (or 1cup) uncooked original-flavored Couscous *See tip below
1/2 cup fresh chopped spinach, stems removed
1-1/2 Tbs. olive oil, divided
2 small cloves fresh garlic, minced
1/4 cup red onion, finely chopped
1/4 cup pitted Kalamata olives, soaked and chopped
1/3 cup (plus extra for topping) crumbled feta cheese
1/4 tsp. ground black pepper
Preheat oven to 375 degrees F.
Cut 1 inch off the top of each tomato. Carefully scoop out the pulp, chop the pulp up, and save pulp in a bowl. Invert the tomatoes on paper towels to drain.
In a separate small bowl, soak olives in cold water for a few minutes; drain and set aside. (This will remove some of the salt, making them less potent in the dish.)
In a small saucepan, bring the broth to a boil. Once boiling, remove the pan from heat and stir in the couscous. Cover and let stand for 5 minutes. Once done, fluff couscous with a fork, until it is broken up.
While couscous is setting, heat 1/2 tablespoon oil in a small pan, over medium heat. Saute garlic and onion, until tender; set aside.
In a large bowl, combine 1 cup of the tomato pulp, spinach, garlic and onion mixture, olives, 1/4 cup feta, black pepper, 1 tablespoon oil, and the couscous mixture.
Place the tomato shells in an ungreased 11 x 7-inch baking dish. Spoon the couscous mixture into the tomatoes, pressing the mixture firmly into the shells. Top with additional crumbled feta.
Bake, uncovered, for 25 to 30 minutes, or until tomato shells are soft..
Tip: I use Near East boxed Couscous, found in the rice section of the grocery store.