Quick Stuffed Tomatoes

Ingredients

• 4 large tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup couscous
• 1/4 cup shredded nonfat mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons minced fresh mint leaves
• 1/4 teaspoon ground black pepper

Directions

Preheat oven to 375 degrees F (190 degree C).

Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.

In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.

Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.

Place the tomato shells in an 11×7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.