Time: 70 minutes
6 medium-large tomatoes
1/2 cup plain low-fat yogurt
Whole-wheat couscous stuffing helps deliver 4 grams of filling fiber per serving.
1 tablespoon harissa paste (available in the ethnic food aisle)
1 tablespoon olive oil
12 fresh basil leaves, chopped
2 shallots, minced
1/4 teaspoon salt
1/2 cup whole-wheat couscous
- Heat oven to 350 degrees F with rack in middle of oven. With a serrated knife, cut the top 10 percent off each tomato. With a spoon, scoop flesh from each tomato and reserve. Prop up tomato “shells” against one another in an oiled baking dish.
- Combine 2/3 cup reserved tomato flesh and juice with yogurt, harissa, oil, most of the chopped basil, shallots and ¼ teaspoon salt in a bowl. Add couscous, stir to combine and stuff each tomato with mixture.
- Bake for 50 to 60 minutes, until couscous is cooked and tomatoes start to wrinkle. Sprinkle with remaining basil and a little oil.
Nutrition Per Serving: 139 calories, 5 g protein, 23 g carbohydrates, 4 g fat, 1 g saturated fat, 1 mg cholesterol, 4 g fiber, 150 mg sodium
Recipes from Super Natural Every Day, by Heidi Swanson (10 Speed Press, 2011). Used with permission.
From our sister publication, Remedy, Summer 2011