Cannellini and couscous stuffed tomatoes

Recipe Information

Ingredients

• 1 box (6 ounces) couscous flavored with roasted garlic and olive oil, divided

• 4 tablespoons olive oil, divided

• 1/2 cup onion, minced

• 6 tomatoes

• 1 can (15 ounces) cannellini beans, rinsed and drained

• 2 tablespoons parsley, fresh and chopped

• 1 1/2 teaspoons Italian seasoning

• Canola oil cooking spray

• Dash of black pepper

Directions

• Preheat the grill.

• Set aside 1/2 cup of the couscous and 1 tablespoon couscous mix seasoning. Store the remaining couscous and seasoning.

• Coat a disposable foil pan with a thin layer of cooking spray.

• Add 2 tablespoons of olive oil to a medium skillet, and heat over medium heat. Add onion and sauté until softened (about 3 minutes).

• While the onion cooks, cut 1/4 inch slices from the top of each tomato, and discard the slices.

• Using a spoon, scoop out the flesh of the tomato and reserve the flesh in a bowl. Set aside the 1/4-inch thick tomato shells and tomato flesh. Place tomato shells on foil pan, such that the opening faces up.

• Chop tomato flesh and stir into skillet. Add the beans, parsley, Italian seasoning, pepper, couscous, and seasoning. Stir well to combine.

• Using a spoon, fill tomato shells with the stuffing from the skillet. Fill slightly above the top of the tomato shell. Scatter the remaining stuffing around the base of the foil pan.

• Drizzle 2 tablespoons of olive oil around the foil pan. Cover the foil pan with aluminum foil and, avoiding direct heat, place on grill.

• Grill for until stuffing browns and tomatoes are soft (about 45 minutes), rotating every 5 minutes or so, to avoid uneven cooking.

• Once cooked, remove the tomatoes from the grill and let them cool for 20 minutes before serving.

Nutrition (per serving)

• Calories: 318 cal

• Total fat: 12g

• Saturated fat: 2g

• Monounsaturated fat: 8g

• Cholesterol: 0mg

• Sodium: 437mg

• Potassium: 880mg

• Carbohydrate: 47g

• Fiber: 9g

• Protein: 10g