Moroccan-Style Stuffed Tomatoes
- 1 of 4 Cut tops off tomatoes and reserve. Gently squeeze out seeds and discard. Scoop out most of the pulp using a melon baller or spoon and reserve 1 cup. Place tomatoes, cut side down, on a paper-towel-lined baking sheet; allow to drain.
- 2 of 4 In a medium-size saucepan, heat oil over medium heat. Add onion and green pepper; cook, stirring occasionally, for 5 minutes, until softened. Add broth, chickpeas, raisins, paprika, salt, cumin, pepper and turmeric. Chop reserved tomato pulp; add to pan. Bring to a boil. Stir in honey.
- 3 of 4 Stir in couscous. Remove from heat. Cover and let stand for 5 minutes.
- 4 of 4 Fluff couscous filling with a fork. Divide filling among tomatoes. Top with toasted almonds, replace tomato tops and serve.
Servings Per Recipe: 6
Per Serving: 7 g fiber, 736 mg sodium, 332 kcal cal., 10 g pro., 0 mg chol., 59 g carb., 8 g Fat, total, 1 g sat. fat