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
HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS
This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
- Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
- To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
- Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
- Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.
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
After one bite, this recipe will surely become a dinner staple during the summer months when ripe tomatoes are at their peak in flavour and are in abundance. If you're looking at a hectic schedule, this light entrée can be made a day ahead - just cover the stuffed tomatoes with plastic wrap before refrigerating. For the best-looking presentation, refrigerate the tomato shells and filling separately, and stuff the tomatoes just before serving. Garnish the finished dish with chopped fresh basil for a boost of garden-fresh flavour. You can substitute another bean like chickpeas for the Great Northern beans or swap goat cheese for the feta too.
Categories Lunch,Brunch,Appetizers
Time 18m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring the water, 1⁄4 teaspoon of the salt, and 1⁄8 teaspoon of the pepper to a boil in a small saucepan. Add the couscous, cover, and remove from the heat. Let stand 5 minutes, then fluff with a fork.
- Meanwhile, cut a thin slice from the top of each tomato and reserve. With a spoon, carefully scoop out the seeds and pulp, leaving a tomato shell. Save the tomato pulp for soups or sauces.
- Heat the oil in a large nonstick skillet over high heat. Add the zucchini, onion, bell pepper, and basil; cook, stirring frequently, until crisp-tender, about 5 minutes. Add the beans and tomato sauce; cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the couscous, feta, and the remaining 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper. Spoon about 3⁄4 cup filling into each tomato shell and cover with the reserved tomato tops.
- Yields 1 stuffed tomato per serving.
Nutrition Facts : Calories 89 kcal
COUSCOUS-STUFFED TOMATOES
The Couscous-stuffed Tomatoes recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cook the couscous according to the packet instructions, fluff with a fork and set aside.
- Heat the oven to 200C (180C fan) 400F, gas 6.
- Cut the tops off the tomatoes and carefully scoop out the seeds. Discard the seeds and chop the core flesh finely.
- Heat 3 tbsp oil in a pan and gently fry the scallions until soft. Add the chile and chopped tomato cores and cook for 2 minutes.
- Stir the scallion mixture into the couscous, add the herbs and season with salt and pepper.
- Brush the tomatoes inside and out with the remaining oil. Spoon the couscous mixture into the tomatoes, replace the tops and place on a baking sheet.
- Bake for 15 - 20 minutes and serve on lettuce leaves with the pan juices spooned over.
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-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.
HERB COUSCOUS STUFFED TOMATOES
I have had a similar dish but rice was used as an entree/starter at a restaurant and this one looks good, from Super Food Ideas. To make vegetarian use vegetable stock.
Provided by ImPat
Categories Grains
Time 20m
Yield 4 stuffed tomatoes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220C (200C fan forced).
- Slice tops from the tomatoes and reserve.
- Using a teaspoon, scoop out flesh and seeds and place tomatoes and tops on a baking tray and bake for 8 to 10 minutes or until just tender.
- Place couscous and currants in a heatproof bowl.
- Place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.
- Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
- Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
- Divide couscous mix between tomato shells and replace top and serve.
Nutrition Facts : Calories 112, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.5, Sodium 36.9, Carbohydrate 19, Fiber 2.7, Sugar 5.2, Protein 3.9
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
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