Stuffed Tomatoes with Couscous

Ingredients

• 4 whole tomatoes
• 1 cup couscous
• 1 cup chickpea
• 0.5 cup zucchini
• 0.5 cup red bell peppers
• 0.25 cup red onion
• 2 tablespoons pine nuts
• 2 tablespoons raisins
• 0.25 cup parsley
• 2 tablespoons mint
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic
• 1 teaspoon cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Preheat the oven to 375°F (190°C).
2. 2Slice the tops off the tomatoes and carefully hollow out the insides, reserving the pulp.
3. 3In a bowl, mix the couscous with boiling water as per package instructions, then set aside to absorb and fluff with a fork.
4. 4Sauté red onion, zucchini, and red bell pepper in olive oil over medium heat until softened.
5. 5Add the garlic, chickpeas, pine nuts, and raisins to the sautéed vegetables, cooking for an additional 2 minutes.
6. 6Combine the vegetable mixture with the couscous, then stir in the lemon juice, chopped parsley, mint, ground cumin, salt, and pepper.
7. 7Fill the hollowed tomatoes with the couscous mixture, press slightly to pack.
8. 8Place the stuffed tomatoes in a baking dish, drizzle with a bit more olive oil.
9. 9Bake in the preheated oven for 20-25 minutes, until the tomatoes are tender but still hold their shape.
10. 10Let cool for a few minutes before serving.
11. 11Garnish with additional fresh herbs if desired.
12. 12Serve as a flavorful and nutritious main course.