Mediterranean Stuffed Tomatoes

It's hot everywhere. I just got home from suffering through a dry 122 degrees in California, and now I'm suffering through a humid 103 degrees here in Pennsylvania. Anyone that cooks knows that the last thing you want to do on a sticky hot day is heat up the kitchen by turning on the oven.

That's why these are perfect. The couscous cooks up quickly, and the rest is a matter of just chopping and mixing. It's also a perfect way to use up the huge crop of fresh tomatoes that are ready right about this time.



Mediterranean Stuffed Tomatoes
4 large tomatoes
1 c cucumber, peeled and diced
1 c cooked couscous
1/2 tsp grated lemon zest
2 tsp fresh lemon juice
1 tbsp balsamic vinegar
3/4 tsp Italian seasoning
1 clove garlic, minced
1 tbsp fresh basil, minced
3 oz feta cheese, crumbled
Salt/pepper to taste

Slice tops off of tomatoes. Scoop out the insides, discarding as many seeds as possible. Chop the rest of the flesh and place into medium bowl. Salt and pepper the insides of the tomatoes and set aside. Add remaining ingredients into bowl and stir well. Fill each tomato with a heaping portion of the couscous mixture. Serve and enjoy! (The filling is also wonderful by itself, and would make a great salad or side.)