Couscous-Stuffed Grilled Tomatoes

Directions

1. In a pot, combine 250 ml (1 cup) of salted water with the oil and bring to a boil. Remove from heat and add couscous.
2. Stir, cover tightly and let steam until water has been absorbed, 5 minutes.
3. Transfer to a bowl and fluff with a fork.
4. Toast pine nuts in a dry skillet.
5. Rinse parsley, shake dry and chop leaves. Rinse scallions and slice thinly.
6. Rinse tomatoes. Slice off tops of tomatoes and reserve. Scoop out the seeds with a spoon.
7. Season the insides of tomatoes with salt and pepper. Fill with couscous, and cover with reserved tomato tops.
8. Place tomatoes on a lightly oiled disposable aluminum grill pan. Place on a medium-hot grill, cover with a metal bowl (or close the grill) and cook 10 minutes.