Couscous-Stuffed Tomatoes with Currants and Herbs

1. 1

   Halve each tomato horizontally, scoop out and discard the seeds, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/3-inch-thick shells.

2. 2

   Sprinkle the insides of the tomatoes with salt and invert the tomato shells onto a rack to drain for 30 minutes.

3. 3

   In a small saucepan combine the currants with 1 cup of the broth and simmer them for 5 minutes.

4. 4

   Drain the currants in a sieve set over a 2-cup measure, add enough of the remaining broth to measure 1 1/2 cups, and transfer the broth to the pan.

5. 5

   Add 1 tablespoon of the oil to the broth and bring the mixture to a boil.

6. 6

   Stir in the couscous and let it stand, covered, off the heat for 5 minutes.

7. 7

   Stir the couscous with a fork, breaking up any lumps, and toss it in a bowl with the currants, the reserved tomato pulp, chopped, the remaining 2 tablespoons oil, the scallion, the dill, the mint, the lemon juice, salt and pepper to taste.

8. 8

   Divide the couscous mixture among the tomato shells, mounding it, arrange the stuffed tomatoes in an oiled baking dish just large enough to hold them, and bake them, covered, in a preheated 325F oven for 10 minutes.

9. 9

   Serve the stuffed tomatoes warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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