Zucchini and Couscous-Stuffed Roasted Tomatoes

Found this recipe in my Weight Watchers Quick Italian Favorites cookbook, and it sounded so good, so I had to make it. Here's a picture of them just before I popped them in the oven. See below for steps and recipe. This is meant to be a side dish but we used it as our main course and had a really big salad on the side. Was pretty scrumptious!

Ingredients:
1 package roasted garlic and olive oil couscous (such as Near East)
1 cup diced zucchini (1 medium)
1/2 cup chopped onion (1/2 small)
1/2 tsp salt, divided
1/4 tsp ground black pepper
2 large tomatoes
4 tsp grated fresh parmesan
also calls for 1/4 cup fresh basil, but we left this out
instead we added about 1/4 cup diced carrots for some extra veggies

   

1. Preheat oven to 450 degrees
2. Prepare couscous mix according to package direction, omitting fat (oil or butter)
   
3. While couscous stands, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini, onion and carrots (if desired) and saute 4 minutes or until tender. Remove from heat and stir in basil (if used), 1/4 tsp salt and pepper. Fluff couscous with a fork. Stir 3/4 cup couscous into zucchini mixture; reserve remaining couscous for another use.

Cut tomatoes in half crosswise; remove and discard pulp and seeds. Place tomato halves in an 8-inch square dish and sprinkle evenly with remaining salt.

1. Spoon zucchini mixture evenly into tomato halves. Sprinkle each stuffed tomato half with 1 tsp of grated parmesan.
2. Bake at 450 for 15 minutes or until tomatoes are soft and filling is thoroughly heated. 

Serving size is 1 stuffed half tomato. 4 servings total.
Calories 133
Fat 1.4g ( saturated fat 0.4)
Protein 5.5g
Carbohydrate 26.5g
Fiber 2.6g
Cholesterol 1mg
Iron 0.8mg
Sodium 572mg
Calcium 47mg