Recipe: Baked Tomatoes Stuffed wiith Couscous (using golden raisins and pine nuts)

BAKED TOMATOES STUFFED WITH COUSCOUS

5 medium tomatoes
Garlic salt and freshly ground pepper to taste
1/2 cup couscous
3/4 cup boiling water
1/2 teaspoon salt
1/2 red onion, finely chopped
1/4 cup golden raisins, roughly chopped
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1/4 cup olive oil
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
1/2 cup toasted pine nuts

Line roasting pan with parchment paper or grease pan lightly with olive oil. Preheat oven to 375 degrees.

Cut tops off tomatoes and set aside. Scoop out and discard seeds and core. (Use a melon baller or a sturdy measuring spoon.) Sprinkle inside of tomatoes with garlic salt and pepper. Place tomatoes cut side down on paper towels for 10 minutes.

Place couscous in a large bowl. Pour in boiling water. Cover and let stand about 5 minutes, or until water is absorbed. Stir in salt, red onion and golden raisins.

Whisk mustard and vinegar together in a small bowl. Whisk in olive oil in a slow, steady stream. Season to taste with garlic salt and pepper. Stir in basil, parsley and pine nuts.

Stir vinegar mixture into couscous. Spoon couscous into tomatoes and place tops back on tomatoes.

Place tomatoes in prepared roasting pan and roast 25 minutes.

Serves 5
Adapted from source: Melissa's Great Bok of Produce by Cathy Thomas