For dinner tonight, I'm showcasing the SuperFood Tomatoes. I thought I'd utilize tomatoes in two different forms, fresh heirloom tomatoes and herb sun dried tomatoes. I made a simple cous cous salad and stuffed fresh tomatoes. These are very versatile though, they can be baked off, but I don't like warm/cooked chunks of tomato, so I served mine cold/room temp.

I used Israeli cous cous because it's all they have in the bulk bins, and I didn't need a whole box, just 2/3 c.

Cous Cous Stuffed Tomatoes

2 large heirloom tomatoes, top sliced off and hollowed out

Salt and pepper

1 c. organic chicken or vegetable stock
2/3 c. Israeli cous cous

1/4 red onion, minced

10 oil packed sun dried tomatoes with herbs

2 oz crumbled feta

2 tbsp. minced parsley

1 tsp. minced oregano or 1/4 tsp. dried

Salt and pepper

Bring stock to a boil in a small soup pot.

Add cous cous, turn heat off, stir cous cous, cover.

Let it sit for 10 minutes, in the mean time, add remaining ingredients to a bowl.

Toss gently, add cous cous and toss.

Season tomatoes with salt and pepper, spoon in cous cous salad.

Refrigerate until eating or bake at 350 for 30 minutes.