I found this recipe in Redbook magazine, and was surprised not only at how easy it was but also how great mine turned out! The only thing that suffered was my thumb: the knife sliced through it before I knew what was happening. All is well, however, (no stitches involved) and with gain sometimes comes sacrifice.
Ingredients you will need: 2 beefsteak tomatoes, 2 cups halved cherry tomatoes, 1 box of basil-and-herb pearled couscous, 2 tablespoons of fresh lemon juice, 2 ounces of crumbled Parmesan cheese, ¼ cup of pine nuts, 1 tablespoon olive oil, and ½ tablespoon of pepper.
Optional ingredients that I didn’t use are 1 ounce of prosciutto and ½ tablespoon of salt.
To start his recipe, prepare the couscous from the package instructions. (Very easy–includes boiling water, adding the contents in, simmering, then adding the spice pack.)
While that is cooking, cut the tops off of the beefsteak tomatoes and spoon out the insides. In a medium bowl, whisk together olive oil, lemon juice and pepper to make a vinaigrette in which you will put the couscous, cherry tomatoes, Parmesan cheese and pine nuts.
After you have mixed all of that together, spoon it into the beefsteak tomatoes. The recipe suggests serving it with crackers, I ate mine by itself and it was still delicious.
Overall, this recipe took about 20 minutes, which isn’t bad considering all of the work that went into it.
Just be sure if you are going to make this that you like tomatoes 😉