Okay, one last side dish before we go back to making some more delicious main dishes and decadent desserts.
I served these stuffed tomatoes for dinner one night with some roasted chicken, and they were the perfect marriage of flavor. The tender couscous, creamy feta cheese, fresh herbs and briny capers were such a surprising bright pop of flavor, my husband and daughter asked me to make the couscous again the following weekend.
This recipe would also be a perfect appetizer using the smaller cherry tomatoes. In fact, ladies, get ready for the next get-together at my house. These little cherry bombs are what I’ll be making!
4 large fresh tomatoes
2 cloves garlic, minced
2 cups cooked couscous
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
2 tablespoons shallots, finely chopped
2 tablespoons capers, chopped
Salt and fresh ground black pepper to taste
1) Slice the top third off each tomato, and gently scoop out the seeds and pulp.
2) In a large bowl, combine the couscous, garlic, feta cheese, parsley, basil, shallots, and capers. Season the mixture with salt and pepper.
3) Fill each tomato with the couscous mixture and serve chilled or at room temperature.