Ingredients
The following ingredients have 4 Servings
- 4-6 large tomatoes
- 1 1/4 cups vegetable or low-sodium chicken stock
- 1 cup fresh spinach, chopped
- 1 cup chickpeas, optional
- 1 (5.9 oz.) package couscous, parmesan, if desired
- 1/2 cup feta or goat cheese, crumbled, plus extra for garnish
- 4 cloves garlic, minced
- 2 teaspoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- extra-virgin olive oil, as needed
- kosher salt and freshly ground pepper, to taste
- fresh basil, chopped, garnish
Instruction
- Preheat oven to 350º F.
- Slice tops off of tomatoes and gently scoop out insides of each one. Place tomato filling in a separate bowl and set aside or discard.
- Place hollowed out tomatoes in an 8x8 or 9x13-inch baking dish and lightly brush with olive oil and sprinkle with salt, if desired.
- Combine couscous, vegetable broth and 1 tablespoon olive oil in a microwaveable bowl.
- Cover bowl and cook for 5 minutes, or until couscous has absorbed all liquid. Remove cover and fluff couscous with a fork. Add parmesan packet, if using.
- Heat 2 tablespoons olive oil in a large pan or skillet over medium-high heat and sauté garlic for 1-2 minutes, or until fragrant.
- Add spinach leaves, lemon juice, onion powder, oregano, basil and red pepper flakes, if using, and cook for 4-5 minutes, or until wilted.
- Add chickpeas and cook for another 1-2 minutes, then stir in 1/2 cup feta.
- Spoon mixture into hollowed out tomatoes, the top with a drizzle of olive oil and place in oven.
- Bake for 30-35 minutes, or until tomatoes have softened.
- Remove from oven and top with feta and fresh herbs. Serve hot and enjoy.
