This recipe is great for an amazing lunch & more. It yields 4 filling tomatoes and the rest of the filling can be store for three servings of a meal prep. It can be stored for up-to 3 days in the fridge or shared.
4 large tomatoes, washed
2 teaspoons olive oil
1/2 pound lean ground chicken
2 garlic cloves, finely chopped
1 medium zucchini, diced
1/2 medium onion, diced
1 teaspoon dried oregano
2 tablespoons tomato paste
1 cup uncooked couscous
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350°F.
Slice the tops off the tomatoes, and set them aside. Use a spoon to scoop out tomato pulp. Deposit tomato pulp into a bowl, and set aside.
Drizzle olive oil in the bottom of a large glass baking dish. Arrange the tomato shells in the baking dish, and set aside.
In a medium skillet, sauté meat and garlic over medium-high heat. Once meat is cooked through and no longer pink, add zucchini, onion, oregano, tomato paste
Add tomato pulp to the skillet. Turn the heat to high, allow mixture to come to a boil, then reduce heat to medium, and add couscous.
Cook couscous for five minutes, stirring occasionally. Add more water if needed; this may be necessary if your tomato pulp does not have sufficient liquid.
Add salt and pepper, and mix until well-combined. Use a spoon to taste, and add more salt and pepper if desired.
Scoop the couscous mixture into the tomato shells, filling them all the way to the top. Pour the rest into the baking pan.
Place tomato tops back onto the tomatoes, and bake for 25 minutes.
Sprinkle with crumbled feta cheese if desired, and serve.