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 5%, 2%, or 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
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Steps
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TOMATOES:
Slice off the tops of the tomatoes and set them aside. Scoop out the pulp with a small spoon. - Strain the pulp and set aside.
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COUSCOUS STUFFING:
Put the couscous in a bowl and add the warm water. - Cover with a cloth and let it absorb the water for about 7 minutes.
- Add the garlic, onion, strained tomato pulp and paprika to the couscous and mix well.
- Then add the parsley, spearmint, olive oil, salt and pepper.
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STUFFED TOMATOES:
Use a spoon to stuff the tomatoes with the couscous mix. - 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.
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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. - <del></del>Serve the tomatoes with a dollop of sauce.
