Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts

By Molly O'Neill

Total Time
35 minutes
Rating
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Featured in: The Courage of His Confections

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Ingredients

Yield:Four servings
  • 9small ripe tomatoes
  • 2tablespoons olive oil
  • 8garlic cloves
  • 8sprigs thyme
  • 8sprigs tarragon, plus 1 teaspoon minced
  • 8bay leaves
  • 8basil leaves
  • 1cup cooked couscous
  • 8chanterelle mushrooms, quartered and sauteed
  • 1tablespoon toasted pine nuts
  • 1tablespoon peeled and finely diced cucumber
  • 1tablespoon corn kernels, sauteed
  • 1teaspoon chopped chives, plus 16 whole chives
  • 1teaspoon chopped mint
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

298 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 9 grams protein; 23 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 325 degrees. Peel tomatoes. Mince one tomato and set aside. Cut a ¾-inch slice from the bottom of the others, reserving these pieces to serve as lids. Scoop out seeds and center flesh. Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each. Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes. Remove from oven and discard garlic and herbs.

  2. Step 2

    In a double boiler, warm the couscous. Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir. Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir. Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.

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