Stuffed tomatoes are a great way to way the most of your summer bounty. This Mediterranean-inspired dish is delicious and a great recipe to add some zing in your couscous recipes.
If you prefer, you can substitute quinoa instead of couscous for added nutrition.
These zesty couscous stuffed tomatoes are perfect as a side dish, or wonderful all on their own. Best of all, you can use those herbs that you’ve been growing in your garden.
Enjoy!
Couscous Stuffed Tomatoes
- 4 tomatoes (large vine ripened)
- 1/3 cup couscous
- 1/4 cup chicken stock
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon basil leaves, chopped
- 1/2 tablespoon mint, chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, finely chopped
- 1 teaspoon extra virgin olive oil
- 1/4 cup parmesan cheese
- salt and pepper to taste
1. Preheat your oven to 375° F.
2.Cook couscous with chicken stock according to recommended directions. Allow to cool.
3.In the meantime, 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.
4.Once couscous has cooled, in a large bowl add remaining ingredients and mix well.
5.Add filling to tomato shells and add tomato top.
6.Bake in the oven for 20-25 minutes.
I don’t get what you do with the tomato meat (seeds not included). Surely you don’t discard that?