Stuffed Tomatoes with Currants and Pistachios

Name: Stuffed Tomatoes with Currants and Pistachios
Yield: Serves 6
Ingredients: 6 , large vine-ripened tomatoes (8 to 10 ounces each); 1 tablespoon, sugar; , Kosher salt and pepper; 4 1/2 tablespoons, extra-virgin olive oil; 1/4 cup, panko bread crumbs; 3 ounces, feta cheese, crumbled (3/4 cup); 1 , onion, halved and sliced thin; 2 , garlic cloves, minced; 1/8 teaspoon, red pepper flakes; 8 ounces (8 cups), baby spinach, chopped coarse; 1 cup, couscous; 1/2 teaspoon, grated lemon zest; 2 tablespoons, currants; 2 tablespoons chopped shelled, pistachios; 1 tablespoon, red wine vinegar

Side Dishes
Vegetables

By Christie Morrison ･ Appears in Cook's Country June/July 2014

Stuffed tomatoes always sound fantastic, but too often you end up with tasteless tomatoes and a lackluster stuffing that falls out in a clump.

SERVES 6

TIME 1¼ hours, plus 30 minutes draining

Stuffed Tomatoes with Currants and Pistachios

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