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I've been blogging over at Closing the Gap these days. Still me, and still delicious, come join me!



March is national nutrition month, I put together a small list of recipes on the zupas blog that highlight natural foods and great taste. Included in the list is this healthy and delicious meal with another grain that has been a regular contributor in our home; couscous. It's a filling meal, even if it doesn't seem like it would be. When you cut into the tomato, the filling spills out to fill your plate with an array of color and texture. Feel free to play with different herbs, and various sides. We paired it with steamed collard greens, and I got two thumbs up.



Don't be afraid of the preparation and steps. I love recipes that are simple and the instructions consist of, 'mix together and serve'. This recipe really is that kind of a dish, you just have to read through it (at least once) to know exactly how to mix it all before digging in.

sweet potato couscous stuffed tomatoes with a balsamic vinaigrette

8 beefsteak tomatoes

2 sweet potatoes (about 2 1/2 cups) cubed
1 1/4 cup couscous
1 3/4 - 2 cups vegetable stock
2 shallots, chopped
2 scallions, chopped
2 Tablespoons fresh basil, chiffonade
olive oil

balsamic vinaigrette
{adapted from donna hay}

3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1-2 Tablespoons sugar

Season sweet potato cubes with olive oil, salt and pepper. Roast in hot oven about 350-375 degrees Fahrenheit, shuffling cubes every once in a while, until soft. While the potatoes roast prepare tomatoes by slicing off the tops and spooning out the middle flesh and seeds.

Prepare the couscous by bringing stock to a boil, add the couscous, cover, remove from heat, and let sit for a few minutes until fluffy. Sweat the shallots in a drizzle of oil, then add to the couscous (in a medium bowl) followed by the spring onions, basil, sweet potato, and drizzle with olive oil and salt and pepper to taste.

Prepare vinaigrette by combining oil, balsamic vinegar and sugar in casserole dish, whisking to combine (no need to wait for the sugar to dissolve).

Stuff each tomato with a heaping amount of sweet potato couscous, place in casserole dish, bake for about 15 minutes in 400 degree oven. Serve hot with a drizzle of balsamic vinaigrette on top of each tomato.

Serve with steamed collards, or another leafy green on the side.

please leave a comment to share ways you are striving to be more healthy, I'd love to hear what you are doing to make a change for the better. I may even adopt your ideas!


2 Comments

  1. Whoa. I want that for lunch today. I have everything except for the tomatoes. I love your recipes, Jen.

    ReplyDelete
  2. Lindsey, i'm so flattered. that means a lot coming from you. xo

    ReplyDelete