Best Couscous Stuffed Tomatoes Recipes

COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
• For the chicken: Preheat oven to 400 degrees F.
• Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
• Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
• While chicken is baking, make the sauce.
• For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
• To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

COUSCOUS-STUFFED BEEF TOMATOES

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.

COUSCOUS-STUFFED TOMATOES WITH CURRANTS AND HERBS

Steps:

• Halve each tomato horizontally, scoop out and discard the seeds, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/3-inch-thick shells. Sprinkle the insides of the tomatoes with salt and invert the tomato shells onto a rack to drain for 30 minutes.
• In a small saucepan combine the currants with 1 cup of the broth and simmer them for 5 minutes. Drain the currants in a sieve set over a 2-cup measure, add enough of the remaining broth to measure 1 1/2 cups, and transfer the broth to the pan. Add 1 tablespoon of the oil to the broth and bring the mixture to a boil. Stir in the couscous and let it stand, covered, off the heat for 5 minutes. Stir the couscous with a fork, breaking up any lumps, and toss it in a bowl with the currants, the reserved tomato pulp, chopped, the remaining 2 tablespoons oil, the scallion, the dill, the mint, the lemon juice, salt and pepper to taste. Divide the couscous mixture among the tomato shells, mounding it, arrange the stuffed tomatoes in an oiled baking dish just large enough to hold them, and bake them, covered, in a preheated 325°F oven for 10 minutes. Serve the stuffed tomatoes warm or at room temperature.

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.

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.

COUSCOUS STUFFED ROMA TOMATOES WITH PINE NUTS

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!

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.

CORNISH HENS STUFFED WITH COUSCOUS WITH OKRA AND TOMATOES

Steps:

• 1. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste. 2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute pan and place in oven. 3. Roast for 35-40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
• Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste.
• Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute pan and place in oven.
• Roast for 35 to 40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
• Heat oil in fry pan. Dredge okra in corn meal and fry until golden brown. Immediately toss with remaining ingredients.

ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND PINE NUTS

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.

COUSCOUS-STUFFED TOMATOES

Steps:

• Cut a 1/2 inch slice off the top of each tomato reserve the tops. With a small knife cut around the inside of the fleshy part of the tomato (do not cut through the bottom of the tomato) to within 1/2 inch of the skin. With a teaspoon, scoop out the tomato flesh, leaving about 1/2 inch of the flesh attached to the skin. Discard the juice and seeds to make room for the stuffing. Turn the tomatoes, cut side down, on a plate lined with paper towels to drain while you prepare the stuffing.TO MAKE THE STUFFING: In a small saucepan bring 1/3 cup water to a boil and add the couscous. Stir to combine. Cover and remove from the heat. Allow the couscous to absorb the liquid for about 5 minutes. Fluff the couscous with a fork and transfer to a medium bowl. Add the remaining stuffing ingredients, including salt and pepper to taste, and stir to blend. Spoon the stuffing into the tomatoes. Replace the tops.Grill the stuffed tomatoes over Direct Medium heat until the tomatoes are blistered and the cheese is melted, about 5 minutes. Carefully remove from the grill with a wide spatula. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.