Couscous Stuffed Tomatoes
Brighten your table with these irresistible Couscous Stuffed Tomatoes—a flavorful and healthy recipe that combines the natural sweetness of baked tomatoes with the hearty, herb-infused filling of fluffy couscous. Perfect as a light main dish or a stunning side, this dish features a vibrant mix of fresh parsley, mint, garlic, and zesty lemon juice, all complemented by a hint of cumin for an aromatic touch. The hollowed-out tomatoes serve as edible vessels, gently baked until tender and beautifully caramelized, while an optional sprinkling of Parmesan adds a subtle, savory finish. Quick to prepare in only 35 minutes and boasting crowd-pleasing Mediterranean flavors, these stuffed tomatoes will become a go-to for weeknights or entertaining.
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Recipe Information
Ingredients
- 6 large tomatoes
- 1 cup couscous
- 1 cup boiling water
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 2 cloves garlic
- 2 tablespoons lemon juice
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and set them aside. Scoop out the seeds and pulp with a spoon, being careful not to puncture the sides. Reserve the tomato pulp in a bowl.
Sprinkle the inside of the hollowed-out tomatoes with a pinch of salt and place them upside down on a plate to drain any excess liquid.
In a heatproof bowl, combine the couscous and boiling water. Cover tightly with a lid or plastic wrap and let it sit for 5 minutes until the couscous absorbs the water.
Fluff the couscous with a fork, then add 1 tablespoon of olive oil, finely chopped fresh parsley, fresh mint, minced garlic, lemon juice, ground cumin, salt, black pepper, and the reserved tomato pulp. Mix until well combined.
Drizzle a small amount of olive oil in the bottom of a baking dish. Place the hollowed-out tomatoes upright in the dish.
Carefully spoon the couscous mixture into each tomato, pressing it down gently to fill them completely. If desired, sprinkle a little grated Parmesan cheese on top of each stuffed tomato.
Replace the tops of the tomatoes and drizzle the remaining olive oil over them.
Bake in the preheated oven for 20 minutes, or until the tomatoes are tender and the stuffing is heated through.
Remove from the oven, let cool slightly, and serve warm. Enjoy your Couscous Stuffed Tomatoes!
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 29.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3008 mg | 64% | |
*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.
