1 cup Vegetable broth
1 cup Dry couscous
1/4 cup Parsley
1/4 cup Basil
1/2 tbsp Minced garlic
1/2 cup Parmesan cheese
1 tbsp Olive oil
Preheat oven to 375°F.
Hollow the tomatoes and place cut side up on a plate, and warm them up in the microwave for about 45 seconds, remove and place upside down on paper towel to remove excess liquid.
Bring a cup of broth to a boil, add couscous, for about 1 minute. Remove from heat and cover, until all liquid has been absorbed. When cool, transfer to a bowl.
Combine parsley, basil, garlic, olive oil and vinegar. Add salt and pepper to taste. Add water to reach a good pliable consistency. Add Parmesan cheese.
Combine mixture with couscous, then spoon mixture into the halved tomatoes.
Turn oven down to 350°F, place stuffed tomatoes on baking pan, and bake for 10 minutes or until nicely brown.
This can also be prepared with red, yellow or green bell peppers instead of the tomatoes.