Stuffed tomatoes

4 beefsteak tomatoes, tops removed, hollowed out with insides reserved

2 cups cooked Israeli couscous

1/4 cup pine nuts

1/4 cup golden raisins

2 tablespoons good olive oil

2 tablespoons fresh mint, thinly sliced

1/2 cup sliced green onion

juice and zest of a lemon

pinch of saffron

salt and pepper, to taste

Chop the reserved tomato innards and mix together with remaining ingredients. Stuff the tomato shells with the couscous mix, top with “lids” and bake at 400F for 20 minutes.