This is an easy go to recipe for me; I can always count on it. The prep work is minimal and the oven takes care of the rest. It's delicious and filling and saves well in the refrigerator, so I know with this I'll always have lunch for the following day.
6-8 medium/large red ripe tomatoes
1/2 cup Greek style plain coconut milk yogurt (if you can't find greek style, regular coconut milk yogurt will work)
1 tablespoon harissa paste
1 tablespoon olive oil, plus more to serve
12 fresh basil leaves, chopped
2 shallots, minced
1/2 cup whole wheat couscous, uncooked
Preheat oven to 350°F. Cut the tops off the tomatoes and discard. Scoop out the insides, careful not to puncture the skins, and place in a bowl. In another bowl mix all the remaining ingredients, plus 2/3 of the tomato innards and their juices. Fill the tomato shells with the mixture and fit them into a well oiled pan. Bake for 50-60 minutes, drizzling with olive oil and garnishing with basil right before serving.
Recipe adapted from Heidi Swanson
6-8 medium/large red ripe tomatoes
1/2 cup Greek style plain coconut milk yogurt (if you can't find greek style, regular coconut milk yogurt will work)
1 tablespoon harissa paste
1 tablespoon olive oil, plus more to serve
12 fresh basil leaves, chopped
2 shallots, minced
1/2 cup whole wheat couscous, uncooked
Preheat oven to 350°F. Cut the tops off the tomatoes and discard. Scoop out the insides, careful not to puncture the skins, and place in a bowl. In another bowl mix all the remaining ingredients, plus 2/3 of the tomato innards and their juices. Fill the tomato shells with the mixture and fit them into a well oiled pan. Bake for 50-60 minutes, drizzling with olive oil and garnishing with basil right before serving.
Recipe adapted from Heidi Swanson
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