Couscous, Feta and Romano Stuffed Tomatoes

1. 1

   In a small saucepan bring chicken stock or water to boil; add couscous, cover and remove from heat.

2. 2

   (Let sit for 5 mintues) Cut 1/2 off the top of each tomato.

3. 3

   With a teaspoon scoop out the insides of each tomato, reserve pulp and discard seeds.

4. 4

   Place hollowed out tomatoes upside down on a paper towel to drain while making filling.

5. 5

   Chop the pulp and combine with the Romano and Feta Cheese in a medium bowl.

6. 6

   Fluff couscous with a fork and add to cheese mixture.

7. 7

   Spoon filling into each tomato and top with tomato lid and serve.

8. 8

   Alternatively place tomatoes on a baking sheet and bake in a 350 degrees F (180 degrees C) preheated oven for 20 minutes.

9. 9

   Remove from oven and serve.

* Per serving · 4 servings · Values may vary.