1 cup regular couscous
6 large firm, ripe tomatoes
Salt
1 tablespoon olive oil
1/4 teaspoon Tabasco sauce
1 clove garlic, minced

Filling:
1/4 cup green bell pepper, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup yellow bell pepper, finely chopped
6 green onions, finely chopped
1 cup fresh cilantro, finely chopped
1/3 cup fresh mint, finely chopped
3 tablespoons olive oil
1/4 cup fresh lemon juice
Salt and fresh ground pepper to taste

Bring 2 cups water to boil. Add couscous and stir. Return to boil, reduce heat and cover. Simmer until all water has been absorbed. Stir to fluff, remove from heat and allow to stand 5 minutes then cool in the refrigerator.

Cut 1/2-inch slice off the top of each tomato from stem end. Discard seeds, remove pulp with a spoon and chop into small pieces. Lightly sprinkle tomato shell with salt and place upside down on paper towels for approximately 10 minutes to drain liquid. Mix olive oil, Tabasco sauce and garlic. Turn tomatoes upright and drizzle with olive oil mixture. Toss chilled couscous, bell peppers, green onions, parsley and mint together. Add reserved tomato pulp, olive oil, lemon juice and salt and pepper to taste and mix well. Cut a thin slice in the bottom of each tomato to prevent rolling. Spoon filling into each tomato shell and chill before serving.

Makes 6 Servings
Serving Size: 1 filled tomato