INGREDIENTS

INSTRUCTIONS

Halve each tomato horizontally, scoop out and discard the seeds, and
with a grapefruit knife scoop out the pulp, reserving it and leaving
1/3-inch-thick shells. Sprinkle the insides of the tomatoes with salt
and invert the tomato shells onto a rack to drain for 30 minutes.  In a
small saucepan combine the currants with 1 cup of the broth and  simmer
them for 5 minutes. Drain the currants in a sieve set over a  2-cup
measure, add enough of the remaining broth to measure 1 1/2  cups, and
transfer the broth to the pan. Add 1 tablespoon of the oil  to the
broth and bring the mixture to a boil. Stir in the couscous  and let it
stand, covered, off the heat for 5 minutes. Stir the  couscous with a
fork, breaking up any lumps, and toss it in a bowl  with the currants,
the reserved tomato pulp, chopped, the remaining 2  tablespoons oil,
the scallion, the dill, the mint, the lemon juice,  salt and pepper to
taste. Divide the couscous mixture among the  tomato shells, mounding
it, arrange the stuffed tomatoes in an oiled  baking dish just large
enough to hold them, and bake them, covered,  in a preheated 325F. oven
for 10 minutes. Serve the stuffed tomatoes  warm or at room
temperature.  Serves 8.  Gourmet September 1992  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 818
Calories From Fat: 392
Total Fat: 44.3g
Cholesterol: 0mg
Sodium: 1910.5mg
Potassium: 2052mg
Carbohydrates: 92.2g
Fiber: 11.7g
Sugar: 37.5g
Protein: 21.7g