Stuffed Tomatoes
Prep Time: approx. 25 Minutes.
Cook Time: approx. 30 Minutes. Makes 4 servings.

4 large tomatoes
1 1/2 cups vegetable broth
1/2 cup sun-dried tomatoes, chopped
1 cup couscous
1/4 cup shredded nonfat mozzarella cheese
1/4 cup chopped fresh basil
2 tablespoons minced fresh mint leaves
1/4 teaspoon ground black pepper

Directions
1. Preheat oven to 375 degrees F (190 degree C).
2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
3. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.