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Couscous-Filled Heirloom Tomatoes

Serves 4
Time 1 hr 15 min
Choose striped or uniquely colored heirloom tomatoes for this light vegetarian entrée or side dish. Add a drained can of tuna or salmon to the couscous filling, if you like.
Ingredients
  • 4 medium heirloom tomatoes (about 1 1/2 pounds total) sliced across the core-end to remove the tops
  • 1 cup uncooked whole wheat couscous
  • 1 tablespoon sherry vinegar
  • 2 teaspoons chopped fresh regular or lemon thyme divided
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas) rinsed and drained
Method

Using a spoon, scoop out the middle of each tomato, leaving 1/4-inch flesh around the outside. Finely chop any large pieces and transfer to a large, nonreactive bowl, along with any accumulated juices. (Transfer hollowed out tomatoes to a platter, cover and set aside at room temperature.) To the chopped tomato, add couscous, vinegar, 1 teaspoon thyme, salt and pepper; stir well, cover and set aside at room temperature until couscous is tender, about 1 hour.

Fluff couscous mixture with a fork and then stir in garbanzo beans. Spoon into tomato halves, garnish with remaining 1 teaspoon thyme and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 medium heirloom tomatoes (about 1 1/2 pounds total) sliced across the core-end to remove the tops
  • 1 cup uncooked whole wheat couscous
  • 1 tablespoon sherry vinegar
  • 2 teaspoons chopped fresh regular or lemon thyme divided
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas) rinsed and drained