Herb Couscous Stuffed Tomatoes
Elevate your table with these vibrant and flavorful Herb Couscous Stuffed Tomatoes, a perfect combination of fresh ingredients and Mediterranean flair. Juicy, hollowed-out tomatoes are filled with a fluffy, herbed couscous mixture, seasoned with parsley, mint, garlic, and a tangy splash of lemon juice. Enhanced with the delicate undertones of green onion and optional Parmesan cheese, this recipe delivers a light yet satisfying dish that's both visually stunning and incredibly easy to prepare. Baked to tender perfection, these tomatoes are ideal as a side dish or vegetarian main course. Ready in just 40 minutes, they’re a healthy, crowd-pleasing option for weeknight dinners, holiday spreads, or summer gatherings.
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Recipe Information
Ingredients
- 4 large tomatoes
- 1 cup couscous
- 1 cup hot vegetable stock
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 tablespoon fresh mint
- 2 stalks green onion
- 1 tablespoon lemon juice
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and scoop out the insides with a spoon, leaving a hollow shell. Save the pulp and juices in a bowl for later use. Lightly season the interior of the hollowed tomatoes with a pinch of salt, and set them upside down on a paper towel to drain.
In a heatproof bowl, combine the couscous and hot vegetable stock. Cover the bowl tightly with plastic wrap or a lid and let it sit for 10 minutes, allowing the couscous to absorb the liquid fully.
While the couscous is cooking, finely chop the fresh parsley, mint, and green onions. Mince the garlic.
Fluff the cooked couscous with a fork to break up any clumps. Stir in 1 tablespoon of olive oil, chopped herbs, green onions, garlic, lemon juice, salt, and black pepper. Optionally, mix in the reserved tomato pulp and juices for added moisture and flavor.
Lightly grease a baking dish with 1 tablespoon of olive oil. Place the hollowed tomatoes upright in the dish.
Stuff each tomato generously with the couscous mixture, pressing it down gently to fill all the way to the top.
If desired, sprinkle a little grated Parmesan cheese over the top of each stuffed tomato for added flavor.
Bake the stuffed tomatoes in the preheated oven for 20 minutes, or until the tomatoes are tender but still hold their shape.
Remove the dish from the oven and let the tomatoes cool for a few minutes before serving.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.5 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 470 mg | 10% | |
*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.
