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Categories:
beefy heirloom tomatoes summer chard spring onion garlic micro basil pine nuts olives olive oil balsamic vinegar Chevre cheese
Viewed: 18 - Published at: 9 years agoIngredients
- 1 cup plain cous cous
- 2 beefy heirloom tomatoes
- 1 large summer squash, grated
- 1 bunch of rainbow chard, deveined and finely chopped (or) 2 cups packe spinach, chopped
- 1/2 spring onion, minced
- 2 cloves of garlic, minced
- 2 cups micro basil
- 1/4 cup pine nuts (optional)
- 1/4 cup chopped kalamata olives
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 tablespoons chevre cheese
Method
- Preheat oven to 300 degrees. In a medium sized pot, bring 2 cups of water and 1 cup of cous cous to a boil. Reduce heat to low and let simmer uncovered for 8 minutes. Check frequently that the cous cous is not sticking to the bottom of the pan, stirring when necessary. Remove from heat, add a little water and olive oil, and let sit covered for 4 minutes.
- On low heat, begin to saute the onions and garlic in the olive oil and balsamic vinegar. After a few minutes add the chard, squash, olives, basil and pine nuts if you're using them. Grind in a little salt and pepper. Stir slowly to coat, do not let the contents start to "sizzle."
- Add cous cous to the veggie mixture and stir to coat. Cover and let sit over low heat while you prepare the tomatoes.
- To see a demonstration on how to carve out the tomatoes, visit www.happyolks.com. -- shameless advertising :) :)
- Bring tomatoes and stuffing to the same work surface, and gently spoon in mix until about 3/4 full. Add a small dollop of the chevre, then add another heaping scoop of the stuffing to fill and cover the top opening.
- Sprinkle with fresh basil and a little salt. Bake for 10 minutes at 300 degrees in the middle rack of your oven. Serve immediately, and enjoy, and be happy!
