• Cooking Time:
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  • 2 large beefsteak tomatoes
  • 1/2 cup couscous
  • chicken broth
  • 1 tsp extra virgin olive oil
  • 2 Tbsp pine nuts
  • 1 clove garlic, minced
  • 2 Tbsp chopped fresh basil
  • 2 Tbsp parmesan cheese
  • 2 Tbsp breadcrumbs


  • Preheat oven to 375.
  • Cut beefsteak tomatoes in half. Squeeze out seeds and discard. Spoon out pulp and save in a bowl.
  • Toast pine nuts in a dry saucepan over medium heat, about 3-4 minutes or until fragrant.
  • Add oil to saucepan and sautee garlic until fragrant, about a minute.
  • Stir in chicken broth and couscous (broth will be the amount of liquid your couscous calls for, for 1/2 cup) and prepare according to directions.
  • When couscous is done, stir in fresh basil and the tomato pulp.
  • Stuff each tomato half generously with the mixture.
  • Mix breadcrumbs and parmesan cheese together. Sprinkle over tomatoes.
  • Bake for apprximately 20 minutes.

Categories: Oven  Pasta  Side Dish  Vegetable 
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