Couscous Stuffed Tomatoes Recipes

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ONLINE ROUND 2 RECIPE - COUSCOUS STUFFED TOMATOES

Provided by Sandra Lee

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 5



Online Round 2 Recipe - Couscous Stuffed Tomatoes image

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.

2 beefsteak tomatoes
Reserved steak from the Steak and Cheese Hoagies recipe
Reserved couscous from the Shrimp Scampi with Basil Couscous
1 tablespoon chopped parsley leaves
1/4 cup grated Monterey jack cheese

COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20



Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives image

Steps:

  • For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
  • For the chicken: Preheat oven to 400 degrees F.
  • Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
  • Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
  • While chicken is baking, make the sauce.
  • For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
  • To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish

COUSCOUS-STUFFED TOMATOES WITH CURRANTS AND HERBS

Categories     Tomato     Side     Bake     Currant     Mint     Summer     Couscous     Dill     Gourmet

Yield Serves 8

Number Of Ingredients 9



Couscous-Stuffed Tomatoes with Currants and Herbs image

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.

four 1/2-pound tomatoes
1/4 cups dried currants
about 1 2/3 cups chicken broth
3 tablespoons olive oil
1 cup couscous
1/3 cup finely chopped scallion
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint leaves
1 to 2 tablespoons fresh lemon juice

COUSCOUS STUFFED TOMATOES

I started craving stuffed tomatoes for lunch today, but nothing already posted sounded really good. I got a lot of inspiration from all the various stuffed tomato recipes, went through my cupboards, and came up with this. Hope you enjoy as much as I did! The artichoke heart can either be fresh, from a can, or from fozen and thawed. This would make a lovely vegetarian lunch if you use vegetable broth, or even a lovely side dish for dinner.

Provided by CraftScout

Categories     Low Cholesterol

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8



Couscous Stuffed Tomatoes image

Steps:

  • Heat chicken stock or vegetable broth and olive oil to boiling. Then pour over couscous and let sit for at least 5 minutes.
  • Carefully cut top off of tomato. Scoop out pulp (reserve for later), sprinkle inside with a little salt and turn over on a rack to drain excess liquid.
  • Chop artichoke heart, olives, and reserved tomato pulp.
  • Fluff couscous and combine with srtichoke, olives, tomato pulp, and oregano. Taste and adjust seasonings to taste. Lightly pack stuffing mixture into tomato cup and enjoy your lunch!

Nutrition Facts : Calories 317.6, Fat 5.3, SaturatedFat 1, Cholesterol 3.6, Sodium 652.6, Carbohydrate 56.5, Fiber 10.4, Sugar 6.3, Protein 13.9

1/2 cup chicken stock or 1/2 cup vegetable broth
1/2-1 teaspoon olive oil
1/4 cup couscous
1 tomatoes
1 artichoke heart
1 tablespoon black olives (kalamata are great)
1 pinch oregano
salt and pepper

HEALTHY COUSCOUS STUFFED TOMATOES

This is a really quick and easy snack. It is inspired from a recipe in Rosemary Conley's magazine, but I've changed a good few things that I think really enhance the flavours without adding any calories. These are very healthy if you are on WW or a low GI program. They are great as a healthy lunch or as a side for a cookout. I calculated calories at a mere 84 per tomato, with 2g fat, 14g carbs, 4g protein and 2g fibre but not sure what recipezaar will come up with.

Provided by GrumpyIrishLady

Categories     Lunch/Snacks

Time 25m

Yield 4 tomatoes

Number Of Ingredients 9



Healthy Couscous Stuffed Tomatoes image

Steps:

  • Place the couscous in a mixing bowl and add the hot chicken stock. Allow to stand until absorbed and then fluff up a bit with a fork.
  • Slice the top of the tomatoes and reserve. Scoop out the insides of the tomatoes and discard. Chop the tops of the tomatoes finely and add to the couscous.
  • Add the rest of the ingredients and mix thoroughly. Season to your taste.
  • Place the filling inside the tomatoes and bake at 200C/400F for 10-15 minutes, until tomatoes are soft, but still holding their shape. Garnish with basil and more lemon zest if desired.

Nutrition Facts : Calories 103.4, Fat 2.3, SaturatedFat 1.2, Cholesterol 7.1, Sodium 56, Carbohydrate 16.5, Fiber 2.4, Sugar 3.9, Protein 5

4 vine-ripe tomatoes
50 g couscous
100 ml chicken stock or 100 ml vegetable stock
2 scallions, finely chopped
50 g ricotta cheese
4 -5 basil leaves, chopped
1 tablespoon chopped fresh parsley
1 lemon, zest of
sea salt and black pepper (to season)

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



Couscous-stuffed beef tomatoes image

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

150g couscous
4 beef tomatoes
1 garlic clove , crushed
1 tsp smoked paprika
4 spring onions , roughly sliced
1bunch coriander , roughly chopped
1bunch mint , roughly chopped
1 lemon , juice only
50g toasted pine nut
50g sultana
2 tbsp olive oil

COUSCOUS-STUFFED PEPPERS FOR TWO

This is a relatively quick vegetarian stuffed pepper recipe I made using ingredients I had on hand. Instead of cabbage, you could easily sub other veggies you have available, though I really liked the crunchy texture it added to the meal.

Provided by Leigh Ann Zerr

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Couscous Recipes

Time 1h

Yield 2

Number Of Ingredients 12



Couscous-Stuffed Peppers For Two image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion, garlic, parsley, salt, and pepper; cook and stir until onion is tender, about 5 minutes. Add 1 cup spaghetti sauce, kidney beans, couscous, Roma tomatoes, and cabbage; simmer until heated through, 5 to 10 minutes.
  • Stir 1/2 cup mozzarella cheese into the skillet. Spoon mixture into the bell peppers.
  • Spread 1/2 cup spaghetti sauce in the bottom of a small casserole dish. Place stuffed peppers into the dish; cover with remaining 1/2 cup spaghetti sauce.
  • Bake in the preheated oven until peppers are tender, about 20 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over peppers. Bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 678.9 calories, Carbohydrate 88 g, Cholesterol 41.2 mg, Fat 23.5 g, Fiber 19.6 g, Protein 30.6 g, SaturatedFat 8.5 g, Sodium 1828.8 mg, Sugar 29.8 g

1 tablespoon olive oil
½ cup chopped yellow onion
2 cloves garlic, minced
1 ½ teaspoons dried parsley
sea salt and ground black pepper to taste
2 cups spaghetti sauce, divided
1 cup drained and rinsed kidney beans
1 cup cooked couscous
2 Roma tomatoes, diced
½ cup finely chopped cabbage
1 cup shredded mozzarella cheese, divided
2 bell peppers, tops and seeds removed

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