by UnderTheCocoCasaRoof
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UnderTheCocoCasaRoof's Notes:
1/2 onion, diced Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
1 tablespoon lemon zest Ask a question about this ingredient
Juice of one lemon Ask a question about this ingredient
8 heirloom tomatoes Ask a question about this ingredient
5 baby carrots, fine julienned Ask a question about this ingredient
4 tablespoons chopped fresh Italian basil Ask a question about this ingredient
1 cup couscous Ask a question about this ingredient
2 cups vegetable broth Ask a question about this ingredient
1/4 cup pine nuts Ask a question about this ingredient
1/2 cup Thompson raisins Ask a question about this ingredient
1/2 teaspoon honey Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
Cut stem ends from tomatoes. Scoop out tomato meat into a small bowl. Reserve shells.
Ask a question about this stepIn a skillet over medium heat, add olive oil. Then, add onion. Cook until onion is translucent, then add garlic. Add carrot when garlic is starting to brown. Cook for about 2 minutes. Add tomato meat, lemon zest, lemon juice, honey and couscous. Cook until the couscous absorbs all the liquid. Add chopped basil, pine nuts and raisins. Add salt and pepper to taste.
Ask a question about this stepFill tomato shells with couscous. Fill wok with water to bottom of steaming rack. Cover the wok and bring it to a simmer.
Ask a question about this stepUncover wok and place a shallow baking dish on rack. Add stuffed tomatoes to dish. Cover. Steam tomatoes for 5 minutes. Serve hot.
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