5 2/3 oz Pk Near East roasted garlic
-& olive oil couscous
1/4 c Chardonnay
1/2 c Green onion; minced
2 oz Lean prosciutto; thinly
-sliced, trimmed, minced
1/4 c Parmesan cheese; shredded
3 tb Italian flat leaf parsley;
-minced
1 tb Fresh dill; minced -OR-
1 ts Dried dill
1/2 ts Freshly ground pepper
13 md Plum tomatoes; halved
-crosswise
Combine 1 cup water, wine, and contents of Spice Sack in a medium
saucepan: bring to a boil. Stir In couscous, green onion, and
prosciutto: cover and remove from heat. Let stand 5 minutes. Stir in
cheese, herbs, and pepper.
With a teaspoon, scoop out insides of tomato halves; spoon couscous
mixture evenly into tomatoes. Arrange on a nonstick baking sheet:
bake at 400°F for 5 to 7 minutes or until filling is hot. Serve hot
or at room temperature.
The tomatoes can be stuffed 1 day ahead of serving. Cover and
refrigerate; let stand at room temperature 15 minutes before heating.
Garnish with fresh dill. We recommend serving with Robert Mondavi
Coastal Chardonnay.
