EASY COUSCOUS STUFFED TOMATOES
This recipe for Easy Couscous Stuffed Tomatoes is a great way to close out summer! Serve it along with The Best Whole Chicken in the Crock Pot and a simple spinach salad for a super quick and easy weeknight meal. The feta cheese mixed with couscous and topped with breadcrumbs really makes this a tasty dinner.
Provided by Lisa Leake
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350 kcal, Carbohydrate 62 g, Protein 13 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 409 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
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
ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND PINE NUTS
Provided by Molly O'Neill
Categories side dish
Time 35m
Yield Four servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Peel tomatoes. Mince one tomato and set aside. Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids. Scoop out seeds and center flesh. Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each. Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes. Remove from oven and discard garlic and herbs.
- In a double boiler, warm the couscous. Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir. Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir. Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 6 grams
COUSCOUS STUFFED ROMA TOMATOES WITH PINE NUTS
Make and share this Couscous Stuffed Roma Tomatoes With Pine Nuts recipe from Food.com.
Provided by Melanie B.
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together cooked Couscous, pine nuts, basil, bell pepper, scallion, and Parm cheese. Season with salt and pepper.
- Fill each Plum tomato with the mixture. Sprinkle Panko Crumbs and Mozzarrella cheese on top.
- Bake in a casserole Dish at 375 Degrees for about 15 minutes, or until the tops are golden brown and cheese is melted.
- Enjoy as a side dish or a yummy snack!
Nutrition Facts : Calories 201.5, Fat 5.1, SaturatedFat 1.3, Cholesterol 5, Sodium 669.5, Carbohydrate 31.9, Fiber 3, Sugar 2.5, Protein 7.4
COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS
Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 10m
Number Of Ingredients 8
Steps:
- Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
- Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.
Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
TOMATOES STUFFED WITH BULGUR AND PINE NUTS
Categories Onion Tomato Side Vegetarian Pine Nut Lentil Summer Chard Bulgur Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant .
- Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
- Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.
- Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
- Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.
COUSCOUS STUFFED TOMATOES
I started craving stuffed tomatoes for lunch today, but nothing already posted sounded really good. I got a lot of inspiration from all the various stuffed tomato recipes, went through my cupboards, and came up with this. Hope you enjoy as much as I did! The artichoke heart can either be fresh, from a can, or from fozen and thawed. This would make a lovely vegetarian lunch if you use vegetable broth, or even a lovely side dish for dinner.
Provided by CraftScout
Categories Low Cholesterol
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat chicken stock or vegetable broth and olive oil to boiling. Then pour over couscous and let sit for at least 5 minutes.
- Carefully cut top off of tomato. Scoop out pulp (reserve for later), sprinkle inside with a little salt and turn over on a rack to drain excess liquid.
- Chop artichoke heart, olives, and reserved tomato pulp.
- Fluff couscous and combine with srtichoke, olives, tomato pulp, and oregano. Taste and adjust seasonings to taste. Lightly pack stuffing mixture into tomato cup and enjoy your lunch!
Nutrition Facts : Calories 317.6, Fat 5.3, SaturatedFat 1, Cholesterol 3.6, Sodium 652.6, Carbohydrate 56.5, Fiber 10.4, Sugar 6.3, Protein 13.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love