Fresh Tomato Stars with Couscous-Apricot Filling

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4 small fully ripened fresh Florida tomatoes
2 tablespoons chopped dried apricots
1/4 teaspoon cumin seed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup couscous
1/4 cup chopped parsley
1/4 cup pine nuts
Servings: 4
Place tomatoes stem-side down. Cut 1/2 inch off the top of each. Holding each tomato over the sink, scoop out pulp with a spoon, leaving a 1/4-inch shell; set aside pulp. Using a small knife, cut out five V-shaped notches (about 1 inch deep) around the rim of each tomato to form a star. Chop pulp and drain, reserving 1/2 cup. In a small bowl, combine apricots, cumin, salt, pepper and couscous. Stir in 3/4 cup of boiling water until blended. Cover; let stand for 5 minutes. Stir in parsley, nuts and reserved 1/2 cup chopped tomato pulp. Spoon filling into tomato shells, dividing evenly. Serve over salad greens, if desired, as an appetizer or accompaniment to poultry or fish.

Servings: 4
 
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