Couscous Stuffed Tomatoes
By: McCormick Kitchens
Made With:
Key products
Instructions
- Preheat oven to 350°F. Cut a thin slice off the top of each tomato and reserve. Use a spoon to scoop out seeds and pulp. Set aside.
- Whisk olive oil, Gourmet Garden Zesty Lemon Ready to Use Paste, Basil, Parsley and salt in a medium bowl until well blended. Stir in couscous and pecans.
- Arrange tomatoes in an 8-inch square baking pan sprayed with no stick cooking spray. Stuff tomatoes evenly with couscous mixture. Replace tomato tops.
- Bake 20 to 25 minutes until tomatoes are tender. Let stand 5 minutes before serving.
