Couscous-Filled Heirloom Tomatoes

4 from 1 ratings

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. Click here to see 15 Tastiest Heirloom Tomato Recipes.

Servings

servings

Ingredients

4 medium-sized heirloom tomatoes (about 1 1/2 pounds total), halved
1 cup whole-wheat couscous
1 tablespoon sherry vinegar
2 teaspoon chopped regular or lemon thyme
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
one 15-ounce can no-salt-added chickpeas, drained and rinsed

Directions

Using a spoon, scoop out the middle of each tomato half, leaving ¼-inch flesh around the outside. Finely chop any large pieces and transfer to a large, nonreactive bowl, along with any accumulated juices. (Transfer the hollowed out tomato halves to a platter, cover, and set aside at room temperature.)
To the chopped tomato, add the couscous, vinegar, 1 teaspoon of the thyme, salt, and pepper. Stir well, cover and set aside at room temperature until the couscous is tender, about 1 hour.
Fluff the couscous mixture with a fork and then stir in the chickpeas. Spoon into the tomato halves, garnish with the remaining thyme, and serve.