Tomatoes, Stuffed And Baked

By Food52
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1 cup plain cous cous

2 beefy heirloom tomatoes

1 large summer squash, grated

1 bunch of rainbow chard, deveined and finely chopped (or) 2 cups packe spinach, chopped

1/2 spring onion, minced

2 cloves of garlic, minced

2 cups micro basil

1/4 cup pine nuts (optional)

1/4 cup chopped kalamata olives

2 tablespoons olive oil

2 tablespoons balsamic vinegar

4 tablespoons chevre cheese

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