Cous Cous Stuffed Tomatoes Recipe

Ingredients

1/2 cup uncooked white rice

1/2 cup cous-cous

1 cup boiling water

2 tablespoons butter

1 onion, chopped

1 tablespoon chopped fresh mint

salt to taste

ground black pepper to taste

8 medium tomatoes

2 tablespoons vegetable oil

1 clove crushed garlic

Preparation

Rinse rice and cous-cous in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.

Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in cous-cous mixture and mint. Season generously with salt and pepper.

Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with cous-cous mixture, and replace the tops. Stand in a baking dish.

Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.

Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.