Couscous-Stuffed Tomatoes and Spearmint Sauce with FAGE Total

A modern twist on a classic Mediterranean dish.

INGREDIENTS
INSTRUCTIONS
SHARE IT:
INGREDIENTS

TOMATOES:
6 large tomatoes
COUSCOUS STUFFING:
1 ⅔ cups couscous
1 ¾ cups water
1 garlic clove, finely chopped
1 red onion, finely chopped
1 tsp. paprika
½ cup of parsley, finely chopped
½ cup of spearmint, finely chopped
1 tbsp. extra-virgin olive oil
Salt to taste
Freshly ground black pepper to taste
SPEARMINT SAUCE WITH FAGE TOTAL:
1 ¾ cups FAGE Total, FAGE Total 2%, or FAGE Total 0%
½ cup of spearmint, finely chopped
1 tbsp. extra-virgin olive oil
1 lemon, zested
Salt to taste
Freshly ground black pepper to taste

30'-45'
Serves 2
INSTRUCTIONS
  1. TOMATOES: Slice off the tops of the tomatoes and set them aside. Scoop out the pulp with a small spoon.
  2. Strain the pulp and set aside.
  3. COUSCOUS STUFFING: Put the couscous in a bowl and add the warm water.
  4. Cover with a cloth and let it absorb the water for about 7 minutes.
  5. Add the garlic, onion, strained tomato pulp and paprika to the couscous and mix well.
  6. Then add the parsley, spearmint, olive oil, salt and pepper.
  7. STUFFED TOMATOES: Use a spoon to stuff the tomatoes with the couscous mix.
  8. Cover them with their previously removed tops, put them onto a lightly oiled roasting pan and drizzle olive oil on the tomatoes. Bake for 20 minutes at 350°F.
  9. SPEARMINT SAUCE WITH FAGE TOTAL: Blend the FAGE Total, spearmint, olive oil, lemon zest, salt and pepper in a large mixing bowl and refrigerate for about an hour.
  10. Serve the tomatoes with a dollop of sauce.