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
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.
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.
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
More about "healthy couscous stuffed tomatoes recipes"
STUFFED TOMATOES FILLED WITH COUSCOUS | HEALTHY RECIPES
From recipeshut.com
5/5 (1)Estimated Reading Time 2 mins
EASY COUSCOUS STUFFED TOMATOES RECIPE ⋆ 100 DAYS OF …
From 100daysofrealfood.com
5/5 (1)Total Time 40 minsCategory Dinner, SidesCalories 350 per serving
- 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).
COUSCOUS STUFFED TOMATOES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine Middle Eastern,MediterraneanCategory Lunch,Brunch,AppetizersServings 6Total Time 18 mins
- 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.
LAMB, FETA AND COUSCOUS-STUFFED TOMATOES - HEALTHY FOOD GUIDE
From healthyfood.com
CHICKEN SALAD STUFFED TOMATOES RECIPE - THERESCIPES.INFO
From therecipes.info
COUSCOUS-STUFFED TOMATOES RECIPE | EAT SMARTER USA
From eatsmarter.com
HEALTHY COUSCOUS RECIPES | COOKING LIGHT
From cookinglight.com
CAPRESE COUSCOUS STUFFED TOMATOES - RACHEL COOKS®
From rachelcooks.com
COUSCOUS STUFFED BEEF TOMATOES RECIPE
From crecipe.com
TOMATOES STUFFED WITH SAFFRON COUSCOUS RECIPE - THE GOODISTA
From thegoodista.com
COUSCOUS STUFFED TOMATOES | FOOD LOVER'S MARKET
From foodloversmarket.co.za
COUSCOUS STUFFED TOMATOES
From foodfood.com
RECIPE: COUSCOUS & GOAT CHEESE STUFFED TOMATOES - KITCHN
From thekitchn.com
STUFFED TOMATOES WITH COUSCOUS RECIPE - FOOD NEWS
From foodnewsnews.com
HERB COUSCOUS STUFFED TOMATOES - DAIRY FREE RECIPES
From fooddiez.com
HEALTHY RECIPES DAILY: COUSCOUS STUFFED TOMATOES
From healthy-recipes-daily.blogspot.com
EASY COUSCOUS STUFFED TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
20 BEST COUSCOUS RECIPES - TOP RECIPES
From topteenrecipes.com
ZUCCHINI AND COUSCOUS-STUFFED TOMATOES RECIPE | MYRECIPES
From myrecipes.com
COUSCOUS-STUFFED TOMATOES - RECIPE - FINECOOKING
From finecooking.com
STUFFED TOMATOES WITH COUSCOUS RECIPE | EAT SMARTER USA
From eatsmarter.com
COUSCOUS STUFFED TOMATOES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
STUFFED TOMATO WITH HERB COUSCOUS RECIPE | SAFEFOOD
From safefood.net
HEALTHY COUSCOUS RECIPES - GOODTOKNOW
From goodto.com
HEALTHY ONE-PAN COUSCOUS WITH GARLIC, TOMATO AND BASIL
From homemademastery.com
GREEK STUFFED CHICKEN AND COUSCOUS TOMATOES | FOOD.COM
From food.com
COUSCOUS-STUFFED TOMATOES | RECIPES | WW USA
From weightwatchers.com
STORE-CUPBOARD SUPERHEROES: COUSCOUS-STUFFED TOMATOES
From slimmingworld.co.uk
HEALTHY VEGETARIAN COUSCOUS RECIPES | EATINGWELL
From eatingwell.com
COUSCOUS WITH TOMATOES AND FETA {READY IN 15 MINS ... - SPEND …
From spendwithpennies.com
STUFFED TOMATOES VEGETARIAN WITH COUSCOUS AND VEGETABLES
From we-go-wild.com
10 BEST HEALTHY STUFFED TOMATOES RECIPES | YUMMLY
From yummly.com
COUSCOUS STUFFED TOMATOES ・ THE TISH KITCHEN
From thetishkitchen.com
HEALTHY COUSCOUS STUFFED TOMATOES RECIPE - WEBETUTORIAL
From webetutorial.com
BAKED STUFFED TOMATOES RECIPE WITH QUINOA OR COUSCOUS | WHITE …
From whiteonricecouple.com
TOMATOES STUFFED WITH COUSCOUS RECIPE
From crecipe.com
STUFFED TOMATOES ON COUSCOUS - YOURLIFECHOICES
From yourlifechoices.com.au
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #lunch #side-dishes #vegetables #asian #middle-eastern #iranian-persian #easy #vegetarian #grains #dietary #pasta-rice-and-grains #tomatoes
You'll also love
Related Search