Moroccan-Style Stuffed Tomatoes

Categories: main dish, not tried

Ingredients

• 6 large ripe tomatoes
• 2 T olive oil
• 1/2 small yellow onion, chopped
• 1/2 large green pepper, seeded and chopped
• 2 C vegetable broth
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1/2 C golden raisins
• 1 t. paprika
• 3/4 t. salt
• 1/2 t. ground cumin
• 1/2 t. black pepper
• 1/4 t. turmeric
• 1 T. honey
• 1 C uncooked plain couscous
• 2 T. sliced almonds, toasted

Directions

1. Cut tops off tomatoes and reserve. Gently squeeze out seeds and discard. Scoop out most of the pulp using melon baller or spoon and reserve 1 cup. Place tomatoes, cut side down, on a paper-towel-lined baking sheet; allow to drain.

2. In a medium-sized saucepan, heat oil over medium heat. Add onion and green pepper; cook, stirring occasionally, for 5 minutes until softened. Add broth, chickpeas, raisins, paprika, salt, cumin, pepper and turmeric. Chop reserved tomato pulp; add to pan. Bring to a boil. Stir in honey.

3. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes.

4. Fluff couscous filling with a fork and divide among tomatoes. Top with toasted almonds, replace tomato tops, and serve.

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