Vegetable and Couscous Filled Tomatoes

Low Carb, Low Sat Fat, Low Sodium

Ingredients

½ Cup reduced sodium chicken broth

2 teaspoons olive oil

1/3 cup uncooked quick cooking couscous

18 large plum tomatoes

1 cup diced zucchini

1/3 cup sliced green onions

2 cloves garlic, minced

2 tablespoons finely chopped fresh Italian parsley

1 ½ teaspoons Dijon mustard

½ teaspoon Italian seasoning

Directions

1.) Place broth and oil in small saucepan; bring to a boil over high heat. Stir in Couscous, cover. Remove saucepan from heat; let stand 5 minutes.

2.) Cut thin slice from top of each tomato. Remove pulp, leaving 1/8-inch-thick shell, reserve pulp. Place tomatoes, cut side down, on paper towels to drain. Meanwhile, drain excess liquid from reserved pulp. Chop pulp to measure 2/3 cup.

3.) Heat large skillet coated with nonstick cooking spray over medium heat; add zucchini, green onions and garlic. Cook and stir 5 minutes or until vegetables are tender.

4.) Combine couscous, reserved tomato pulp, vegetables, parsley, mustard and Italian seasoning in large bowl. Fill tomato shells evenly with couscous mixture.

Makes 18 servings (1 tomato per serving)

Dietary Exchanges: ½ Starch 1½ Vegetable 

Calories 65, Total Fat 1g, Saturated Fat <1g, Protein 2g, Carbohydrate 13g, Cholesterol 0mg, Dietary Fiber 3g, Sodium 20mg