Wednesday, November 28, 2012

Mozzarella & Pesto Tomatoes and Pearled Couscous with Veggies

I made this dinner in under half hour, and it was so satisfying and savory. Another easy weeknight delight...


Mozzarella & Pesto Stuffed Tomatoes
Ingredients:
Baby Tomatoes
Pesto Sauce
Mozzarella cheese, shredded
Seasoning to taste

Method:
Scoop out your tomatoes by creating a lid and then carefully spooning out the inside (set aside for the couscous)
Stuff the tomatoes with mozzarella cheese and pesto sauce
Drizzle with olive oil, and sprinkle with your favorite seasoning
Bake for 15 minutes at 350 degrees until the cheese is bubbly and the tomatoes are just soft




Pearled Couscous with Veggies
Ingredients:
Pearled couscous
Baby Zucchini
Portabello mushrooms
Soft tofu
Chopped red onions

Method:
Boil your couscous until soft, drain and set aside
Heat olive oil in a deep skillet on medium flame
Sautee veggies and tofu together, adding seasoning and salt to taste
Once the veggies start getting soft, add the scooped tomato insides, cover and let simmer
After 3-4 minutes, add the couscous and stir well

* this can easily be made with a different protein than tofu! just substitute with your favorite

                                          

We enjoyed this with a chilled glass of grapefruit seltzer.... yum.

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