Baked Tomatoes Stuffed with Couscous and Feta
Elevate your mealtime with these vibrant and flavorful Baked Tomatoes Stuffed with Couscous and Feta! This Mediterranean-inspired recipe combines ripe, juicy tomatoes with a satisfying couscous filling that's packed with crumbled feta, fresh herbs like parsley and basil, and the subtle nuttiness of optional pine nuts. Each bite bursts with savory, herby goodness, enhanced by a drizzle of olive oil and a hint of garlic. Quick to prepare and ready in under an hour, this recipe is perfect as a light summer main dish or a crowd-pleasing side. Serve these golden, fragrant stuffed tomatoes warm and garnish with a sprinkle of fresh herbs for an irresistible presentation. Perfect for vegetarians and ideal for those seeking a healthy, easy-to-make baked dish, these stuffed tomatoes are sure to become a go-to favorite!
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Recipe Information
Ingredients
- 4 Large tomatoes
- 100 grams Couscous
- 120 milliliters Boiling water
- 100 grams Feta cheese, crumbled
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Pine nuts (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and set them aside. Scoop out the pulp and seeds from the inside of each tomato using a spoon, being careful not to pierce the skin. Reserve the pulp in a bowl.
Sprinkle a pinch of salt inside each hollowed tomato and place them upside down on a paper towel to drain while preparing the filling.
In a medium-sized bowl, place the couscous and pour the boiling water over it. Cover the bowl with a plate or plastic wrap and let sit for 5 minutes, or until the couscous has absorbed all the liquid. Fluff with a fork.
Chop the reserved tomato pulp finely and mix it into the cooked couscous.
Add the crumbled feta, minced garlic, olive oil, chopped parsley, chopped basil, salt, and black pepper to the couscous mixture. Stir until well combined. If using pine nuts, add them now.
Pat the tomatoes dry and arrange them in a baking dish. Stuff each tomato with the couscous mixture, pressing down gently to ensure they are well-packed. Replace the tops of the tomatoes as lids.
Drizzle a little olive oil over the tops of the tomatoes and around the base of the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are slightly browned.
Remove from the oven and allow to cool for 5 minutes. Serve warm as a main dish or side dish, garnished with extra parsley or basil if desired.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
