Roasted Tomatoes Stuffed with Couscous Chanterelles and Pine Nuts
Ingredients
- 8 small heirloom tomatoes (e.g. Yellow Taxi, Cherokee or Valerie)
- 2 to 3 tablespoons of Herb Oil
- 8 garlic cloves
- 8 thyme sprigs
- 8 tarragon sprigs
- 8 bay leaves
- 8 large basil leaves
- 1 cup cooked couscous
- 2 tablespoons quartered, sautéed chanterelle mushrooms
- 1 tablespoon tomato concassée
- 1 tablespoon roasted pine nuts
- 1 tablespoon finely diced, peeled cucumber
- 1 tablespoon sautéed sweet corn kernels
- 1 tablespoon olive oil
- 1 teaspoon chopped chives
- 1 teaspoon chopped tarragon
- 1 teaspoon chopped mint
- 1 teaspoon chiffonade of opal basil
- Salt and pepper
- 16 chive pieces, about 2-inches long
Instructions
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