Best Couscous Stuffed Beef Tomatoes Recipes

EASY COUSCOUS STUFFED TOMATOES

Steps:

• 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).
• In a small bowl, toss the bread crumbs with the olive oil and sprinkle the crumbs on top of the stuffed tomatoes. Bake for 18 to 20 minutes or until golden brown on top.

BAKED TOMATOES STUFFED WITH COUSCOUS AND FETA

Steps:

• Preheat oven to 190 degrees C.
• Bring the stock to the boil.
• Place couscous in a bowl and pour the boiling stock over.
• cover bowl with plastic wrap and leave to steam for 10 minutes.
• Fluff couscous with a fork, and add all ingredients except the tomatoes.
• Season to taste with the salt and pepper.
• Slice a top off each tomato, and using a teaspoon, hollow out, remove and discard seeds.
• Fill each tomato with couscous mix, and replace top as a lid.
• Place stuffed tomatoes on a baking tray and bake for 15-20 minutes.
• Serve immediately.

HERB COUSCOUS STUFFED TOMATOES

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.

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.