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Moroccan Stuffed Tomatoes
Adapted from bigoven
Ingredients
- 4 cloves garlic
- 1 tsp salt
- 2/3 cup chopped cilantro
- 2/3 cup chopped parsley
- 1 ½ tsp paprika
- ½ tsp cumin
- 1/8 tsp cayenne pepper
- ¼ cup olive oil
- 6 tbsp to ½ cup lemon juice
- 4 firm tomatoes
- ¾ cup prepared couscous
Directions
Preheat oven to 400°F. Grease baking dish with olive oil. Mix chermoula: combine garlic and salt until smooth, add cilantro and parsley (bruise leaves to release flavor), stir in paprika, cumin, cayenne pepper, olive oil, lemon juice. Cut tops off tomatoes, scoop out seeds and some of flesh. Fill tomatoes with chermoula mixture, top off with couscous. Cook for 30 minutes. Tomatoes will be soft.posted by srah | Saturday, 30 August 2008 | 2:54 PM
Tags: cayenne pepper, cilantro, couscous, cumin, garlic, lemon juice, north african, olive oil, paprika, parsley, photo, tomato, vegan, vegetarian