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Rachael Ray's 30-Minute Healthy Recipes

Couscous and Basil Stuffed Tomatoes


* 8 large tomatoes
* 6 oz couscous
* 6 fl oz cold water
* 1 1/2 tbsp of sunflower oil
* 1 bunch spring onions, sliced
* 14 fl oz chicken stock, heated and divided
* Salt and pepper to taste
* 2 tbsp fresh basil, chopped
* 1 oz butter, cut into small pieces


1. Wash the tomatoes and cut a thin slice from the top, saving the tops.
2. Take out the seeds and turn the tomatoes over onto a glass dish to drain.
3. Place the couscous into the cold water in a bowl and let set until the water is absorbed.
4. In a frying pan heat the sunflower oil and cook the spring onions for 3 minutes.
5. Add the couscous and cook for another 3 minutes while constantly stirring.
6. Add 6 oz of the chicken stock and gently simmer for 5 minutes.
7. Add the salt and pepper to taste.
8. Remove the frying pan from the heat and mix in the basil letting it cool.
9. Pat the tomatoes dry with a paper towel, then stuff with the couscous mixture.
10. Arrange the tomatoes in a buttered baking dish.
11. Place the tops back on the tomatoes.
12. Pour the rest of the chicken stock into the baking dish.
13. Arrange the small butter pieces over the top of the tomatoes.
14. Bake in a preheated 350 degree oven for 25 minutes.
15. Serve alongside grilled chicken for a complete meal.


If you haven't cooked couscous yet, this is a good time to try it. Couscous is a low-fat complex carbohydrate which means it does not give you one of those blood-sugar spikes like other carbs can. It is actually pasta, and not a grain or rice, as often believed. However, just like rice, couscous will tend to inherit whatever flavors you have in your sauce or other ingredients in your dish.

If your family has enjoyed your stuffed tomatoes with rice, they'll no doubt enjoy this recipe, too. It's a nice way to introduce your family to couscous in a dish they are already familiar with. Then, you can move on to more creative and unchartered recipe territory!

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