Roasted Tomatoes Stuffed with Lemon and Herb Cauliflower Couscous Recipe

Ingredients

• 8 large, ripe tomatoes (red, green, yellow, or color of choice)
• 8 cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1½ tablespoons fresh, chopped basil or Italian (flat-leaf) parsley
• 2 tablespoons olive oil

1. Cut a ¾-inch slice off the bottom of each tomato, reserving them for lids. Scoop out the seeds and the center pulpy flesh and set it aside. Inside each tomato place a smashed clove of garlic and sprinkle a pinch of the salt and pepper, and a pinch of the basil or parsley. Drizzle some of the oil inside each tomato. Place the sliced tomato lids on top of each tomato and roast at 325°F for 10 to 12 minutes or until the tomatoes just begin to soften, but not so long that they lose their shape.
2. Meanwhile, prepare the Lemon and Herb Cauliflower Couscous (recipe follows). Combine the couscous with the reserved tomato pulp until they are thoroughly incorporated. Spoon the warm cauliflower mixture into the hot tomatoes and top with the lids. Serve immediately.
Lemon and Herb Cauliflower Couscous
3. I enjoy turning a familiar vegetable such as cauliflower into a new and exciting look-alike dish. You’ll be surprised how pulsing it finely in a food processor and flavoring it with lemon and herbs makes it resemble couscous. It makes a great stuffing for tomatoes, and the lemon and herb flavors pair well with chicken, pork, and fish. Makes: 8 servings Ingredients:
   • 4 cups bite-sized cauliflower florets (about 1 small head)
   • 1 cup water or reduced-sodium chicken broth
   • 2 tablespoons olive oil
   • 1 clove garlic, minced
   • 1 teaspoon poultry seasoning
   • ½ teaspoon salt
   • ½ cup fresh or frozen corn
   • 1 teaspoon finely grated lemon zest
   • 2 tablespoons fresh lemon juice
   • 1 teaspoon freshly ground black pepper
   • 2 tablespoons minced basil or Italian (flat-leaf) parsley
   • ¼ cup peeled cucumber, finely diced
   Directions:
   1. Working in batches, process the cauliflower in a food processor until minced into small pieces resembling couscous or rice.
   2. Place the water or broth, olive oil, garlic, poultry seasoning, and salt in a medium saucepan. Bring to a boil over high heat, then decrease the heat to low. Add the cauliflower and corn and simmer, stirring occasionally, until tender and most of the water has evaporated, about 5 minutes. Remove the “couscous” with a slotted spoon and toss it with the lemon zest and juice, the black pepper, basil or parsley, and cucumber.
   Nutritional Value: Serving Size: 1 Calories: 57 kcals Total Fat: 4 g Saturated Fat: 1 g Sodium: 164 mg Total Carbohydrate: 5 g Fiber: 2 g Total Sugars: 2 g Protein: 1 g