Couscous is a wildcard in my kitchen (not to be confused with couscous, which is a dish and not an ingredient)! It seems expensive at first, but it yields beautifully, as well as being super simple to make! It replaces white rice well and goes very well with fish, vegetables, chicken, etc.
Filling (for 4 tomatoes depending on size):½ cup of hydrated couscous in ½ cup of boiling water with 1 dessert spoon of chicken broth powder (just mix with water and cover with a cloth for 5 minutes).
Once hydrated, add 2 tablespoons of olive oil (honest olive oil, huh!).
Heat 1 tablespoon of olive oil with ¼ finely chopped onion and sauté until transparent, add ½ cup of sliced mushrooms, add the couscous and season according to taste. I used white pepper, chopped parsley and adjusted the salt.
Remove the tomato pulp with a spoon, stuff them, cover with grated parmesan and place in the oven. I like to leave it until the skin starts to crack. I wanted a very light side dish, but you can let your imagination run wild with the filling!
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