by Happyolks
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A&M's Testing Notes:
Expand CollapseHappyolks's Notes:
Expand1 cup plain cous cous Ask a question about this ingredient
2 beefy heirloom tomatoes Ask a question about this ingredient
1 large summer squash, grated Ask a question about this ingredient
1 bunch of rainbow chard, deveined and finely chopped (or) 2 cups packe spinach, chopped Ask a question about this ingredient
1/2 spring onion, minced Ask a question about this ingredient
2 cloves of garlic, minced Ask a question about this ingredient
2 cups micro basil Ask a question about this ingredient
1/4 cup pine nuts (optional) Ask a question about this ingredient
1/4 cup chopped kalamata olives Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
4 tablespoons chevre cheese Ask a question about this ingredient
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.
Ask a question about this stepOn 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.”
Ask a question about this stepAdd cous cous to the veggie mixture and stir to coat. Cover and let sit over low heat while you prepare the tomatoes.
Ask a question about this stepTo see a demonstration on how to carve out the tomatoes, visit www.happyolks.com. -- shameless advertising :) :)
Ask a question about this stepBring 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.
Ask a question about this stepSprinkle 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!
Ask a question about this stepTwo technical questions, do you add the grated squash in along with the chard and olives? Also, how many pine nuts do you recommend, they aren't in the ingredients list. Thanks for your help, I am looking forward to trying this recipe intriguing recipe!
I found the answers to my questions by checking the version of this recipe on your Happyyolks website, the grated squash is added along with the chard, and the optional pine nuts are 1/4 cup. What a great video you made for this recipe!
I really appreciate your ingredient mix, too. I have done stuffed fresh tomatoes as an appetizer and stuffed peppers for an entree, but had neglected baking a stuffed tomato. Great idea!
I love the mix of ingredients. Will try this with quinoa. Can I use minced basil instead of micro basil?
Joan - most definitely! Those are both excellent alternatives. I considered using quinoa myself (my favorite grain), the cous cous gives it a lighter texture though I think. Let me know how it turns out :)
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I'm so sorry that I wasn't able to respond to these comments and questions! I have been out of the country and just reviewed my recipes on Food52 now! I will fix the ingredient list now, a little confusing I'd agree. Apple Annie, Thank you so much for featuring the recipe as an editors pick!