Stuffed Tomatoes - cooking recipe

Ingredients

3/4 cup couscous
1 tbsp olive oil
4 oz mushrooms, thinly sliced
1 clove garlic, crushed
2 tsp Moroccan seasoning
1/8 tsp cayenne pepper
1 cup baby spinach
1/3 cup ricotta cheese
1/3 cup sliced pitted olives
2 tbsp fresh mint leaves, torn
8 medium tomatoes

Preparation

Preheat the oven to 350\u00b0F. Lightly grease and line a baking pan with parchment paper.
Combine couscous and 3/4 cup boiling water in a medium bowl. Cover and stand for 5 mins. Fluff with a fork. Set aside.
Meanwhile, heat oil in a medium skillet on high heat. Saute mushrooms and garlic for 3-4 mins until tender. Add seasoning and cayenne pepper. Cook for 1 min. Stir in spinach and cook for 1-2 mins until just wilted.
Stir mushroom mixture into couscous with ricotta, olives and mint. Season to taste.
Slice top from each tomato and scoop out flesh using a teaspoon. Spoon couscous mixture evenly into tomatoes and place on prepared tray. Place lids on top.
Bake for 15-20 mins, until tomatoes are tender and beginning to collapse. Serve tomatoes as an accompaniment to roast meats or as a standalone dish.