Vegetarian Couscous Stuffed Tomatoes

    Vegetarian Couscous Stuffed Tomatoes

    57saves
    55min


    54 people made this

    About this recipe: Plump, juicy tomatoes are stuffed with couscous, sun-dried tomatoes, mozzarella, fresh basil and mint, then roasted to perfection.

    Ingredients
    Serves: 4 

    • 4 large tomatoes
    • 350ml (12 fl oz) vegetable stock
    • 50g (2 oz) sun-dried tomatoes, chopped
    • 175g (6 oz) couscous
    • 30g (1 oz) mozzarella cheese
    • handful chopped fresh basil
    • 2 tablespoons minced fresh mint leaves
    • 1/4 teaspoon ground black pepper

    Method
    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas mark 5.
    2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on kitchen roll to drain.
    3. In a small saucepan, bring the stock and sun-dried tomatoes to the boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
    4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
    5. Place the tomato shells in an 18x28cm (7x11 in) baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake for 25 to 30 minutes or until heated through.

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    Reviews (6)

    deriboy
    by
    2

    - 02 Jan 2010

    by
    1

    Something else. Really Good. Have made it twice. Second time made a couple of changes. Used Fresh Mozarella and baked the tomatoes with the caps on; it helped keep the moisture in so the couscous did not dry out. Good main dish. - 24 Jul 2008

    by
    1

    Something else. I thought the filling was great but would skip the tomatoes entirely. Incidentally, I had a lot of extra filling -- this would've probably filled eight tomatoes. (This doesn't matter to me as I'll skip the tomatoes in the future.) For lack of ingredients, I used goat cheese instead of mozzarella. Since I'm not that great a cheese fan, I may skip it entirely next time. I also left out the mint. I'm glad I didn't leave out the basil -- I felt it added a lot to the recipe. Tomatoes: they made the couscous soggy - yes, I drained the tomatoes as the recipe suggested - making the couscous less pleasant to eat. If, however, you insist on using the tomatoes, I suggest you cut them in half horizontally. I made the mistake of cutting a small hole in the top, and emptied the insides and filled the tomato through that hole. This was bad because as the tomatoes expanded during baking, the skin wrinkled and shrunk, causing some tomatoes to split. - 24 Jul 2008

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