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Couscous Stuffed Tomatoes with Kale, Pecans and Cranberries

  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Serves 6
Couscous Stuffed Tomatoes with Kale, Pecans and Cranberries

Ingredients

  • 6 Backyard Farms Beefsteak Tomatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 shallot, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1 cup pearled couscous
  • 1 cup kale leaves, sliced into ribbons
  • ½ cup fresh cranberries, roughly chopped
  • ½ cup pecans, roughly chopped
  • 2 tablespoons fresh parsley, roughly chopped
  • About ½ cup panko bread crumbs

Preparation

Pre-heat your oven to 350 degrees Fahrenheit. Lightly coat a baking dish with non-stick cooking spray and set it aside.

Using a small pairing knife, cut the tops off the tomatoes. Scoop out and reserve the tomato flesh, seeds and juices, taking care not to pierce through the bottom of the tomatoes. Also make sure to leave a small amount of flesh intact around the sides, as this will help the tomatoes hold their shape during cooking. Place the tomatoes upside down on a plate to drain.

Add the reserved tomato flesh, juice and seeds to your blender and puree. Pour the blended liquid into a measuring cup. You should have close to 2 cups. If not, add some water to bring the volume up to 2 cups.

In a saucepan over medium-high heat, warm 2 tablespoons of the olive oil. Add the shallot and cook, stirring frequently, for about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the blended liquid and 1/2 teaspoon of the salt and black pepper. Bring to a low boil, then stir in the pearled couscous. Cook the couscous for 5 minutes. Then remove the saucepan from the heat and stir in the kale, cranberries, pecans and parsley.

Arrange the tomatoes cut side up in your prepared baking dish. Sprinkle the insides with the remaining 1/2 teaspoon of the salt and black pepper. Then fill the tomatoes with the couscous mixture. Top with the panko bread crumbs and drizzle with the remaining tablespoon of olive oil. Transfer the stuffed tomatoes to your pre-heated oven and bake for 25 minutes. Remove and set aside to rest for about 5 minutes. Serve warm.

ABOUT THE CHEF

Liz Harris, Floating Kitchen
www.floatingkitchen.net

Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-Doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.