Tomatoes Provençale & Israeli Couscous Salad

INGREDIENTS

• 6 ripe tomatoes (2 - 3 inches in diameter)
• 1 1/2 cups fresh bread crumbs (crusts removed)
• 1/3 cup minced scallions, white and green parts (2-3 scallions)
• 1/4 cup minced fresh basil leaves
• 1/4 cup minced fresh flat-leaf parsley
• 2 cloves minced garlic
• 1/2 teaspoon fresh thyme leaves
• 1/4 cup olive oil
• 1 teaspoon Kosher salt, plus additional
• 1 teaspoon freshly ground black pepper, plus additional
• 1/2 cup grated Gruyere cheese, use a large to medium size grate

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. Remove cores from the tomatoes, removing as little of the red flesh as possible. Cut tomatoes in half crosswise. Over a small bowl, to reserve the liquid, gently squeeze to remove juice, use your fingers to remove seeds. Reserved tomato water is to be used in couscous recipe; if you are not making them together, use in a salad dressing or other recipe.
3. Place tomato halves face up on cutting board, generously salt and pepper.
4. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, half the olive oil and 1 teaspoon salt. Fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they are tender to the touch on the skin side.
5. Sprinkle each with cheese, and a drizzle of olive oil, and bake for 30 seconds more to melt cheese. Serve hot or at room temperature.

*Inspired by Julia Child, Mastering the Art of French Cooking

INGREDIENTS

• 3 cups uncooked Israeli couscous
• 3 cups stock or broth (vegetarian, chicken or beef)
• 2 tablespoons olive oil
• 3/4 cup of reserved tomato water (if not cooking with Tomatoes Provencal additional broth should be used)
• 1 tablespoon lemon juice
• 1/2 cup dried currants
• 1 small red onion, diced
• 4 cups washed, chopped, and uncooked baby spinach
• 1 teaspoon minced fresh oregano
• 1 teaspoon fresh lemon zest
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

1. In a medium sauce pan bring stock to a simmer, add Israeli couscous in a large bowl - add stock, stirring to coat, let stand, then stir again. Cook covered on low until water is fully absorbed.
2. Add all remaining ingredients to the couscous and stir well to fully combine. Adjust seasoning as needed. Serve warm or at room temperature.

NOTE: To cook recipes together, place couscous mixture at the bottom of the cocotte, top with tomatoes and follow cooking instructions for Tomatoes Provençale.