Ingredients
Directions
Heat a large nonstick skillet over medium heat.
Cut the tops off the tomatoes and scoop out about 3/4 of the inside with a spoon and chop. Reserve.
Render the sausage in the pan, breaking up any clumps that form.
Add the shallot and garlic, and sauté until just beginning to brown.
Add the chopped tomato and cook until almost dry. Remove from heat.
While the sausage mixture is cooking, bring the raisins, sherry, sherry vinegar, and cinnamon to a boil, then remove from heat. Drain and reserve.
Combine the sausage mixture, pine nuts, raisins, extra virgin olive oil, and couscous in a large mixing bowl.
Stuff the tomatoes with the sausage mixture and place in a baking dish. Bake for about 20 minutes or until the tomatoes are tender.
Remove from the oven, top with the parsley, and serve hot.
