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Ingredients
- 100 tomatoes (if small, 50 if large)
- 1/2 cup olive oil
- 8 each large zucchini, diced
- 4 cups red peppers, diced
- 3 cups mushrooms, sliced
- 3 cups large Spanish onions, diced
- 1 gal vegetable broth
- 8 lbs couscous
- 7 1/2 lbs chick peas
- 3 cups balsamic vinegar
- salt and pepper to taste
Directions
- Prep tomatoes by cutting off tops and enough of the bottom so that the tomato stands up. Core out the insides of the tomato with an ice cream scoop. Rinse tomatoes. Spray non-stick spray on pans, then pan-up in hotel pans. Set aside for later.
- For stuffing mixture saute the onions and the zucchini in olive oil for approximately 5 minutes. Stir in the mushrooms and red peppers. Remove mixture from heat, place in pan and set aside.
- Bring chicken broth a boil and pour over the couscous in a large serving bowl. Let mixture stand for about 7 minutes and then fluff with a fork.
- Gently stir both vegetable mixture, chick peas and balsamic vinegar into the couscous, and add salt and pepper to taste.
- Fill tomatoes with couscous mixture, then place stuffed tomatoes in oven at 325 degrees for 35 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 50 servings | |
| Calories 592 | |
| Calories from Fat 60 | 10% |
| Total Fat 7.1g | 9% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 339mg | 14% |
| Potassium 1175mg | 34% |
| Total Carbs 108.63g | 29% |
| Dietary Fiber 17.8g | 59% |
| Sugars 14.87g | 10% |
| Protein 24.37g | 39% |
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