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Couscous Stuffed Cherry Tomatoes

chef.tim.lee's picture
<p><a href="http://www.flickr.com/photos/mastermaq/626785564/">Image Credit</a></p>
Ingredients
  Water 2⁄3 Cup (10.67 tbs)
  Margarine/Butter 1 Teaspoon
  Chicken-flavor instant bouillon 3⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Uncooked couscous 1⁄3 Cup (5.33 tbs)
  Chopped fresh cilantro/Parsley 1 Tablespoon
  Sliced green onions 1 Tablespoon
  Cherry tomatoes 1 Pint (16 To 24 In Number)
Directions

MAKING
1) In a saucepan, bring to boil together water, margarine, bouillon, curry powder, garlic powder and salt.
2) Add couscous, cilantro and onions to the bouillon mixture.
3) Put the lid on and remove from heat.
4) Allow standing for 5 minutes and turning the mixture with fork.
5) Cut thin slice off stem end of each tomato.
6) Carefully hollow out tomatoes, using melon bailer leaving 1/8-inch shell.

FINALIZING
7) Place the tomatoes up side down on paper towels to drain.
8) Stuff each tomato with about 2 teaspoons couscous mixture.
9) Cover and chill for 1 hour to blend flavours.

SERVING
10) Serve cold on a bed of small mixed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Mixing
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Dish: 
Couscous
Interest: 
Gourmet, Healthy
Preparation Time: 
85 Minutes
Servings: 
6

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