Tomatoes Stuffed with Couscous


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.