Couscous stuffed roasted tomatoes

4 large Beefsteak or heirloom tomotoes
1/8 cup breadcrumbs
1-3 cloves of garlic, to taste
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Extra virgin olive oil
Butter (I use Earth Balance)
2 cups cooked couscous

Pre-heat the oven to 350° F and pre-heat the broiler.

Cut the tomotoes in half horizontally. Scoop out the seeds and the mushy parts.

Set the tomatoes in a baking pan or jelly roll pan and broil until they're a little browned. Allow them to cool.

Meanwhile, in a bowl, combine the cooked couscous, garlic, parsley, salt and pepper with the oil to moisten the mixture.

Fill the cooled tomatoes with the couscous mixture. Sprinkle some breadcrumbs on top. Place a little dab of butter on top of the breadcrumb filling of each tomato.

Bake until the tops of the tomatoes are golden brown.