EASY COUSCOUS STUFFED TOMATOES
This recipe for Easy Couscous Stuffed Tomatoes is a great way to close out summer! Serve it along with The Best Whole Chicken in the Crock Pot and a simple spinach salad for a super quick and easy weeknight meal. The feta cheese mixed with couscous and topped with breadcrumbs really makes this a tasty dinner.
Provided by Lisa Leake
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. In a medium pot, cook the couscous according to package directions.
- Meanwhile, slice the tops off the tomatoes and scoop out the pulp. You can save the pulp for another recipe (like tomato bisque!) or discard. Place prepared tomatoes in a rectangular baking dish and set aside.
- In a large bowl, combine the feta, garlic, oregano, lemon zest (if you don't have a zester or a microplane, try the smallest holes on your cheese grater), salt, and pepper. Add the couscous when ready and stir until well combined.
- Divide the couscous mixture among the 4 tomatoes (you may need to pack it in with the back of a spoon to fit it all).
- In a small bowl, toss the bread crumbs with the olive oil and sprinkle the crumbs on top of the stuffed tomatoes. Bake for 18 to 20 minutes or until golden brown on top.
Nutrition Facts : Calories 350 kcal, Carbohydrate 62 g, Protein 13 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 409 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
COUSCOUS-STUFFED TOMATOES
An herbed couscous and tomato salad tossed in a lemon vinaigrette sweetened with a touch of maple syrup makes a delicious stuffing for big, meaty tomatoes.
Provided by Ronne Day
Categories First course
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, whisk 1/4 cup of the oil with the lemon juice, maple syrup, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Set aside.
- In a 3-quart pot, bring 1½ cups water to a boil. Cook the couscous in the boiling water according to package directions until the water is absorbed. Toss with the vinaigrette.
- In a 10-inch skillet, heat the remaining 1Tbs. oil over medium-high heat. Add the scallions and cook, stirring often, until browned in spots, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, 5 to 10 seconds. Combine with the couscous, and thentoss with the chopped mint and parsley.
- Core the tomatoes, slice a tiny bit off their bottoms to create a level base, cut off their top 1/4 inch, and then seed them with a spoon. Drain the flesh and seeds in a colander, then chop and add to the couscous. Season to taste with salt and pepper. Divide the mixture among the tomatoes, garnish with the mint leaves, and serve.
Nutrition Facts : ServingSize 4, Calories 360 kcal, Fat 160 kcal, SaturatedFat 1.5 g, TransFat 18 g, Carbohydrate 46 g, Fiber 7 g, Protein 8 g, Sodium 450 mg, UnsaturatedFat 15 g
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
ONLINE ROUND 2 RECIPE - COUSCOUS STUFFED TOMATOES
Steps:
- Heat the broiler.
- Cut the tomatoes in half and scoop out the insides to form a bowl. Chop the tomato pulp and put it into a large bowl. Chop the reserved steak and add it to the bowl along with the reserved couscous and chopped parsley. Mix to combine. Stuff each tomato half with the couscous mixture and put them on a baking sheet. Sprinkle a tablespoon of cheese onto each tomato, then broil until the cheese is melted and bubbling, about 1 to 2 minutes. Transfer the tomatoes to a serving platter and serve hot.
COUSCOUS WITH TOMATOES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut away cores of tomatoes. Cut tomatoes into 1/4-inch cubes. There should be about 3/4 cup.
- Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
- Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
COUSCOUS-STUFFED BEEF TOMATOES
Save on the washing up with this all-in-one veggie supper
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/fan 180C/gas 6. Put couscous in a heatproof bowl, then pour over 175ml/6fl oz boiling water. Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact. Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid. Add garlic, paprika and couscous to the bowl of tomato bits. Leave for 1 min then mix with a fork.
- Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the couscous and stir until combined.
- Using a spoon, fill the tomato cases with the couscous mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft.
Nutrition Facts : Calories 285 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.04 milligram of sodium
BAKED TOMATOES STUFFED WITH COUSCOUS AND FETA
Make and share this Baked Tomatoes Stuffed with Couscous and Feta recipe from Food.com.
Provided by JustJanS
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190 degrees C.
- Bring the stock to the boil.
- Place couscous in a bowl and pour the boiling stock over.
- cover bowl with plastic wrap and leave to steam for 10 minutes.
- Fluff couscous with a fork, and add all ingredients except the tomatoes.
- Season to taste with the salt and pepper.
- Slice a top off each tomato, and using a teaspoon, hollow out, remove and discard seeds.
- Fill each tomato with couscous mix, and replace top as a lid.
- Place stuffed tomatoes on a baking tray and bake for 15-20 minutes.
- Serve immediately.
Nutrition Facts : Calories 228.3, Fat 13.3, SaturatedFat 3.9, Cholesterol 15.4, Sodium 227.2, Carbohydrate 21.5, Fiber 3.7, Sugar 6.2, Protein 7.5
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
COUSCOUS-STUFFED TOMATOES WITH CURRANTS AND HERBS
Steps:
- Halve each tomato horizontally, scoop out and discard the seeds, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/3-inch-thick shells. Sprinkle the insides of the tomatoes with salt and invert the tomato shells onto a rack to drain for 30 minutes.
- In a small saucepan combine the currants with 1 cup of the broth and simmer them for 5 minutes. Drain the currants in a sieve set over a 2-cup measure, add enough of the remaining broth to measure 1 1/2 cups, and transfer the broth to the pan. Add 1 tablespoon of the oil to the broth and bring the mixture to a boil. Stir in the couscous and let it stand, covered, off the heat for 5 minutes. Stir the couscous with a fork, breaking up any lumps, and toss it in a bowl with the currants, the reserved tomato pulp, chopped, the remaining 2 tablespoons oil, the scallion, the dill, the mint, the lemon juice, salt and pepper to taste. Divide the couscous mixture among the tomato shells, mounding it, arrange the stuffed tomatoes in an oiled baking dish just large enough to hold them, and bake them, covered, in a preheated 325°F oven for 10 minutes. Serve the stuffed tomatoes warm or at room temperature.
EASY STUFFED TOMATOES
Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them
Provided by Good Food team
Categories Lunch, Main course, Snack
Time 1h
Number Of Ingredients 6
Steps:
- Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
- Cut the mozzarella into chunks and snip or tear up the basil leaves.
- Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
- Put a few torn basil leaves into each one.
- Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
- Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
Nutrition Facts : Calories 331 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.44 milligram of sodium
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