Stuffed Tomatoes

Directions

1. 1
   Preheat the oven to 350°F. Lightly grease and line a baking pan with parchment paper.
2. 2
   Combine couscous and 3/4 cup boiling water in a medium bowl. Cover and stand for 5 mins. Fluff with a fork. Set aside.
3. 3
   Meanwhile, heat oil in a medium skillet on high heat. Saute mushrooms and garlic for 3-4 mins until tender. Add seasoning and cayenne pepper. Cook for 1 min. Stir in spinach and cook for 1-2 mins until just wilted.
4. 4
   Stir mushroom mixture into couscous with ricotta, olives and mint. Season to taste.
5. 5
   Slice top from each tomato and scoop out flesh using a teaspoon. Spoon couscous mixture evenly into tomatoes and place on prepared tray. Place lids on top.
6. 6
   Bake for 15-20 mins, until tomatoes are tender and beginning to collapse. Serve tomatoes as an accompaniment to roast meats or as a standalone dish.