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1
Preheat your oven to 375 degrees.
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2
Slice a very thin section off the bottom of the washed tomatoes to allow them to stand up without rolling around.
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3
Then slice off the tops and scoop out the insides with a spoon or melon baller.
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4
Sprinkle the interior of the tomatoes generously with salt and then place upside down on a paper towel for 30 minutes.
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5
(If you skip this step, all that moisture would combine with the couscous mixture to make for a soggy stuffing.)
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6
In the meantime, pour the couscous grains into a large mixing bowl.
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7
Refer to the couscous box to find out the recommended amount of water to use to cook the grains.
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8
Bring that amount of water to a boil and once boiling, pour over the couscous.
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9
Stir together and cover with a lid for 5 minutes so the grains will steam and absorb the hot water.
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10
After 5 minutes, mix the garbanzo beans, pine nuts, basil, spinach, lemon zest, lemon juice, salt and pepper into the couscous.
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11
In a small saute pan, cook the shallots over medium-low heat with about a tablespoon of olive oil.
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12
As the shallots start to become translucent, add in the garlic and a pinch of salt.
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13
If the pan is dry, add more oil.
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14
After adding the garlic, saute for about 30-60 seconds longer, or until you can start to smell the garlic and it softens.
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15
Add the cooked shallots and garlic into the couscous mixture and stir to combine.
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16
In a small bowl, mix together the breadcrumbs and parmesan.
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17
Spray a glass baking dish with non-stick spray.
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18
Spoon the mixture into the tomatoes and top with about a teaspoon of the breadcrumb mixture.
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19
Place the tomatoes in the baking dish.
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20
Drizzle a small amount of olive oil over the breadcrumb topping.
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21
Bake uncovered in the 375-degree oven for 20-25 minutes, or until the tomato skin starts to split and soften.
