Fresh oregano has an intense herbaceous perfume that pairs perfectly with the Mediterranean flavors of this dish. Cook, relax, and enjoy!
What you'll need:
4 beefsteak tomatoes
2 oz scallions
2 large cloves garlic
15 oz cannellini beans
¼ oz fresh oregano
⅓ cup couscous
1 oz Parmesan
¼ cup panko
freshly ground black pepper
rimmed baking sheet
1. Prep tomatoes
Preheat oven to 450°F. Using a sharp knife (preferably serrated), cut top ¼-inch from tomatoes, just below stem. Working over a bowl, use a spoon to scoop out insides from tomato, leaving about ¼-inch wall all the way around. Place tomatoes on a rimmed baking sheet, drizzle with oil, and season with salt and pepper.
Prep remaining ingredients
Scoop tomato flesh out of bowl onto a cutting board; reserve juices. Roughly chop tomato pulp. Trim stems from scallions and thinly slice, separating whites and dark greens. Peel and finely chop garlic. Drain and rinse beans. Pick oregano leaves from stems and roughly chop.
Heat 1 tablespoon oil in a large skillet over medium-high. Add scallion whites and garlic and cook, stirring, until softened, about 1 minute. Add beans, season with salt and pepper, and toss to combine.
Add tomatoes and tomato juices to skillet and cook, stirring occasionally, until liquid is almost reduced, about 5 minutes. Transfer to a bowl and add couscous and oregano. Grate Parmesan. Reserve ¼ cup Parmesan and add the rest to the bean mixture; season with ½ teaspoon salt and pepper and toss to combine.
Toss panko with reserved ¼ cup Parmesan and 1 tablespoon oil; season with salt and pepper and toss to combine. Fill tomatoes with bean mixture and top with panko mixture.
Transfer tomatoes to oven and bake until tops are golden brown, 8–10 minutes. Top with reserved scallion greens. Enjoy!
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