Stuffed Tomatoes
Recipe from Midwest Living

Meaty mushrooms and pine nuts combine with couscous in this side dish that's accented with herb oil and fresh herbs. The mini tomatoes are impressive when served at dinner parties.



by 3  people


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Ingredients
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    1/2  cup 
    couscous
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    1   cup 
    boiling water
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    1/4  cup 
    coarsely chopped chanterelle and/or other mushrooms
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    2   tablespoons 
    whole-kernel corn (optional)
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    2   teaspoons 
    snipped fresh chives
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    2   teaspoons 
    snipped fresh tarragon
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    2   teaspoons 
    snipped fresh opal basil or basil
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    1   tablespoon 
    herb oil or olive oil
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    8   medium 
    tomatoes
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    Herb oil or olive oil
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    8   cloves 
    garlic, peeled
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    8   sprigs 
    fresh thyme
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    8   sprigs 
    fresh tarragon
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    8   
    bay leaves
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    8   large 
    fresh basil leaves
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    1   tablespoon 
    pine nuts or slivered almonds, toasted
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    1   tablespoon 
    finely chopped peeled cucumber (optional)
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    1   tablespoon 
    herb oil or olive oil
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    Herb oil or olive oil
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    16   2-inch long pieces 
    fresh chives

Directions
1.
In a small saucepan, combine boiling water and couscous. Remove from heat; cover and let stand for 5 minutes.
2.
Meanwhile, in a small saucepan, cook mushrooms, corn (if you like), snipped chives, snipped tarragon, and snipped basil in 1 tablespoon herb oil for 3 minutes or until mushrooms are tender. Remove from heat; set aside.
3.
If you like, peel tomatoes. Cut a 3/4-inch slice off the top of each tomato, reserving slices for lids. Scoop out the seeds and the center flesh. Chop enough of the center to make 1 tablespoon; set aside. Discard remaining pulp.
4.
Brush insides of tomato with a little herb oil. Place tomatoes, cut sides up, in a 13x9x2-inch ( 3-quart rectangular) baking dish. Place a clove of garlic, sprig of thyme, sprig of tarragon, bay leaf, and basil leaf into each tomato. Put the tomato lids on and roast in a 325 degree F oven for 10 to 12 minutes or just until tomatoes begin to soften. Remove and discard the garlic and herbs. Set tomatoes aside.
5.
Drain liquid from couscous. Stir in mushroom mixture, reserved chopped tomato, pine nuts and cucumber (if you like) until thoroughly combined. Stir in 1 tablespoon herb oil. Season to taste with salt and pepper. Spoon into tomatoes; top with lids. Brush tomatoes with additional herb oil. Return to oven for 5 minutes.
6.
Place one tomato on each plate. Garnish each with two chive pieces. Makes 8 servings.
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