Moroccan-Style Stuffed Tomatoes
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.Advertisement
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.
Stir in couscous. Remove from heat. Cover and let stand for 5 minutes.
Fluff couscous filling with a fork. Divide filling among tomatoes. Top with toasted almonds, replace tomato tops and serve.