Vegetable & Couscous Filled Tomatoes
Good-for-you garlic teams up with couscous in these crowd-pleasing appetizers. New research has linked the consumption of at least 1 clove of garlic a day to reduced rates of stomach cancer, leading many to believe that a clove a day may help keep the doctor away.
Makes 18 servings
|1/2||cup reduced-sodium chicken broth|
|2||teaspoons olive oil|
|1/3||cup uncooked quick-cooking couscous|
|18||large plum tomatoes|
|Nonstick cooking spray|
|1||cup diced zucchini|
|1/3||cup sliced green onions|
|2||cloves garlic, minced|
|2||tablespoons finely chopped fresh Italian parsley|
|1-1/2||teaspoons Dijon mustard|
|1/2||teaspoon dried Italian seasoning|
- Place chicken broth and oil in small saucepan; bring to a boil over high heat. Stir in couscous; cover. Remove saucepan from heat; let stand 5 minutes.
- Cut thin slice from top of each tomato. Remove pulp, leaving 1/8-inch-thick shell; reserve pulp. Place tomatoes, cut sides down, on paper towels to drain. Meanwhile, drain excess liquid from reserved pulp. Chop pulp to measure 2/3 cup.
- Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add zucchini, onions and garlic. Cook and stir 5 minutes or until vegetables are tender.
- Combine couscous, reserved tomato pulp, vegetables, parsley, mustard and Italian seasoning in large bowl. Fill tomato shells evenly with couscous mixture.
|Serving Size:||1 filled tomato|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||14 %|
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