8 large tomatoes
1 (5-6 ounce) box plain couscous
4 tablespoons olive oil, divided
4 cups fresh spinach, sliced
2 tablespoons veggie broth (I use low sodium)
1 tablespoon pine nuts
1/2 (8 ounce) package shredded vegan mozzarella cheese
1. Preheat oven at 400 degrees F. Cook couscous according to package directions. Add 2 tablespoons olive oil to a large saucepan and heat. Toss in spinach, veggie broth, couscous and pine nuts.
2. Cook until spinach is wilted. Set aside. Slice the tops off the tomatoes and remove the inside. Rub with the remaining olive oil inside and out. Bake tomatoes for 20 minutes.
3. When tomatoes are done, stuff tomatoes with spinach mixture. Bake for another 10 minutes. Sprinkle tops with vegan cheese, and bake for another 5 minutes, until cheese is melted.
Source of recipe: Had too many tomatoes and needed to use them.