Tomatoes Stuffed with Couscous

Ingredients:

• 6 ripe tomatoes
• 1 10 oz box couscous
• 2 1/4 cups chicken broth
• 1/3 cup toasted pine nuts (or toasted sesame seeds)
• 1/3 cup basil, stemmed and cut into strips
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar

Cut core from tomatoes and remove pulp. Invert tomatoes on paper towels and drain for 30-45 minutes. Place chicken broth in saucepan and bring to boil. Add couscous, cover pan, remove from heat and let stand 5 minutes. Place couscous in bowl, fluff with a fork and refrigerate. Once cool, mix couscous with nuts (or sesame seeds), basil, oil and vinegar. Stuff into drained tomatoes and garnish with basil leaves. 6 servings.