Couscous Stuffed Tomatoes

Ingredients

• 1/2 cup chicken stock or vegetable broth
• 1/2-1 teaspoon olive oil
• 1/4 cup couscous
• 1 tomato
• 1 artichoke heart
• 1 tablespoon black olives (kalamata are great)
• 1 pinch oregano
• salt and pepper

Directions

1. 1

   Heat chicken stock or vegetable broth and olive oil to boiling. Then pour over couscous and let sit for at least 5 minutes.

2. 2

   Carefully cut top off of tomato. Scoop out pulp (reserve for later), sprinkle inside with a little salt and turn over on a rack to drain excess liquid.

3. 3

   Chop artichoke heart, olives, and reserved tomato pulp.

4. 4

   Fluff couscous and combine with srtichoke, olives, tomato pulp, and oregano. Taste and adjust seasonings to taste. Lightly pack stuffing mixture into tomato cup and enjoy your lunch!