Couscous Stuffed Tomatoes

I started craving stuffed tomatoes for lunch today, but nothing already posted sounded really good. I got a lot of inspiration from all the various stuffed tomato recipes, went through my cupboards, and came up with this. Hope you enjoy as much as I did! The artichoke heart can either be fresh, from a can, or from fozen and thawed. This would make a lovely vegetarian lunch if you use vegetable broth, or even a lovely side dish for dinner.

• Ready In: 10 mins
• Serves: 1

Ingredients

• 1⁄2 cup  chicken stock or 1⁄2 cup vegetable broth
• 1⁄2-1  teaspoon olive oil
• 1⁄4 cup couscous
• 1  tomatoes
• 1  artichoke heart
• 1  tablespoon black olives (kalamata are great)
• 1  pinch oregano
•  salt and pepper

Directions

1. Heat chicken stock or vegetable broth and olive oil to boiling. Then pour over couscous and let sit for at least 5 minutes.
2. Carefully cut top off of tomato. Scoop out pulp (reserve for later), sprinkle inside with a little salt and turn over on a rack to drain excess liquid.
3. Chop artichoke heart, olives, and reserved tomato pulp.
4. Fluff couscous and combine with srtichoke, olives, tomato pulp, and oregano. Taste and adjust seasonings to taste. Lightly pack stuffing mixture into tomato cup and enjoy your lunch!