Couscous Stuffed Tomatoes

Preheat your oven to 375 degrees.

Slice a very thin section off the bottom of the washed tomatoes to allow them to stand up without rolling around. Then slice off the tops and scoop out the insides with a spoon or melon baller. Sprinkle the interior of the tomatoes generously with salt and then place upside down on a paper towel for 30 minutes. (If you skip this step, all that moisture would combine with the couscous mixture to make for a soggy stuffing.)

In the meantime, pour the couscous grains into a large mixing bowl. Refer to the couscous box to find out the recommended amount of water to use to cook the grains. Bring that amount of water to a boil and once boiling, pour over the couscous. Stir together and cover with a lid for 5 minutes so the grains will steam and absorb the hot water. After 5 minutes, mix the garbanzo beans, pine nuts, basil, spinach, lemon zest, lemon juice, salt and pepper into the couscous.

In a small saute pan, cook the shallots over medium-low heat with about a tablespoon of olive oil. As the shallots start to become translucent, add in the garlic and a pinch of salt. If the pan is dry, add more oil. After adding the garlic, saute for about 30-60 seconds longer, or until you can start to smell the garlic and it softens. Add the cooked shallots and garlic into the couscous mixture and stir to combine.

In a small bowl, mix together the breadcrumbs and parmesan.

Spray a glass baking dish with non-stick spray. Spoon the mixture into the tomatoes and top with about a teaspoon of the breadcrumb mixture. Place the tomatoes in the baking dish. Drizzle a small amount of olive oil over the breadcrumb topping.

Bake uncovered in the 375-degree oven for 20-25 minutes, or until the tomato skin starts to split and soften.