Couscous Stuffed Tomatoes
4 large tomatoes
1 (6 ounce) box couscous
olive oil, as needed
1/2 cup onion, finely diced
1-2 cloves garlic, minced
1 small zucchini
1/2 pound fresh spinach, thinly sliced
1/2 teaspoon basil
salt and pepper, to taste
vegan parmesan, to taste
vegan mozzarella, sliced, to taste
1. Cut tops off tomatoes and carefully remove the insides; place in baking dish. Cook couscous accourding to package directions. Preheat oven to 350 degrees F.
2. Heat a small amount of olive oil in skillet. When hot, add garlic and onion. Cook 2-3 minutes, then add zucchini; cook until almost tender. When almost done, add spinach. Cook until just wilted.
3. Add spices. Turn off heat and stir in couscous and paremsan, stir well. Fill each tomato with couscous mixture. Bake in oven for 15 minutes. Then, add a slice of mozzeralla on top of each tomato and cook another 15 minutes.
The first time I made this I used a box of pre-seasoned couscous and it was also really good. This is a fast dinner that looks like you spent hours in the kitchen. Serve with a crusty vegan bread and a simple salad.