Couscous Stuffed Tomatoes with Angel Food Cheddar
1 cup couscous
4 large or 8 medium tomatoes
1 ½ cup vegetable broth
500g spinach chopped
⅓ cup finely chopped parsley
⅓ cup finely chopped coriander
⅓ cup finely chopped mint
¼ cup cashew nuts finely chopped
1 garlic clove chopped
½ cup cooked pumpkin, small chunks
Sprinkle of Angel Food Dairy-Free Parmesan on top
Preheat oven to 375°F (190°C)
In a medium pot, bring salt and 1 1/2 cup broth to boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand for 4 to 5 minutes. Fluff with a fork.
Meanwhile, cut off tops of tomatoes (reserve for decoration if you wish). Core and hollow out tomatoes using a spoon. Discard core. Chop up tomato pulp and mix into couscous, along with any juices, spinach, cashews, garlic, herbs and pumpkin.
Season with salt and pepper to taste. Spoon into prepared tomatoes.
Top with a slice of cheese
Place tomatoes in a baking pan (it's okay if they touch) and roast for 20 minutes or until they are tender but not cracking. Remove, sprinkle with parmesan and serve.
Serves 4-8 depending on the size of the tomatoes.
Prep time 25 mins, total cook time 45 mins.