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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